1 Eggplant, lg	1 1/2 Tsp Salt
1 Pepper, freshly ground	1/4 Cup Olive oil
4 Tomatoes	1 Sour cream (optional sauce)
1 Onion, med, sliced	1/2 Clove garlic, finely minced
1 Green pepper, diced

Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and
eggplant. Stir over low heat until eggplant is soft. Add tomatoes(may
substitute canned Italian solid pear shape, drained), salt, and pepper.
Simmer a few minutes. At this point you can 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.
Mrs. Henry D. Chaplin