1 eggplant, large.
1 green pepper diced.
1 / 2 clove garlic, finely minced.
1 medium onion, sliced.
1 sour cream[ optional sauce
1 pepper freshly ground.
4 tomatoes.
1 / 4 cup olive oil.
1 1 / 2 teaspoon salt.
Pare and dice eggplant.
Heat oil in skillet, add onion, green pepper and eggplant.
Stir over low heat until eggplant is soft.
Add tomatoes, salt and pepper.
Simmer a few minutes.
Now add basil, chives, parsley, tarragon or oregano to taste.
Turn into casserole dish and bake at 325 degrees for 40 minutes.
Casserole may be served hot or cold, with sour cream
