This recipe says "casserole," but it's more like a cooked salad. It's fantastic both hot and cold, and I love to make it the day before a picnic and then take it along cold. Unusual and addictive -- a big favorite here. I've taken it to several potlucks too, and had it be a big hit there. You can eat it with rye bread as your main dish (the rye is awesome for sopping up the juices, you see), or let it be a side dish.
Armenian Eggplant Casserole
1 large Eggplant – diced
4 medium Tomatoes – diced
1 medium Onion – sliced
1 Green pepper – diced
½ tsp. Pepper
1 ½ tsp. Salt
¼ cup Oil
1 clove Garlic – minced
½ tsp. Basil
Rye bread (optional)
Heat oil in large skillet. Add onions, green pepper, garlic and eggplant. Stir over medium heat until eggplant is soft. Add tomatoes, salt and pepper. Season with basil. Put in a 3-quart casserole dish and bake at 325 degrees for 40 minutes. Serve with rye bread either hot or cold.
This is one of my favorites! And Claire loves Rye bread, so she likes when I make it. Our CSA give us a lot of tomatoes, eggplant, and peppers this time of year. I tend to make it more in the summer.
ReplyDeleteI think this is the first summer we haven't made this once. Usually we make it multiple times. It's sooooo good hot and cold :-9
Delete