Ingredients
1
sweet bell pepper green, diced
1/4 cup
of vegetable oil olive
1/2 garlic
clove, finely minced
Directions
1.
Pare and dice eggplant.
3.
Add onion, green pepper, and eggplant.
4.
Stir over low heat until eggplant is soft.
5.
Add tomatoes (may substitute canned italian solid pear shape, drained), salt, and pepper.
6.
Simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to taste.
7.
Turn into casserole dish and bake at 325 degrees for 40 minutes.
8.
Casserole may be served hot or cold, with sour cream.
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