Armenian Eggplant Aubergine Casserole Recipe

Ingredients for Armenian Eggplant Aubergine Casserole

• 2 medium eggplants (approximately 1.5 lbs total)
• 1 (28 ounce) can crushed tomatoes
• Green Bell Pepper
• Olive Oil
• Garlic Clove
• Fresh Ground Black Pepper
• 1 medium onion, chopped
• 1 teaspoon salt
• Herbs
• Sour cream (optional)

How to Make Armenian Eggplant Aubergine Casserole

1. Preheat oven to 325°F (160°C).
2. Pare and dice 2 medium eggplants (approximately 1.5 lbs total).
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 1 green bell pepper, chopped. Cook until softened, about 5 minutes.
4. Add the diced eggplant to the skillet. Stir and cook over low heat until the eggplant is tender, about 15-20 minutes, stirring occasionally.
5. Stir in 1 (28 ounce) can of crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
6. Simmer for 5 minutes, allowing the flavors to meld.
7. Add 1 tablespoon of chopped fresh basil, 1 tablespoon chopped fresh chives, or your preferred herbs (parsley, tarragon, oregano) to taste.
8. Transfer the mixture to a greased 9x13 inch casserole dish.
9. Bake at 325°F (160°C) for 40 minutes, or until heated through and bubbly.
10. Let cool slightly before serving. Serve hot or cold, topped with a dollop of sour cream (optional).