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Recipe Name: Armenian Eggplant Casserole Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

1 Eggplant, lg
1 Green pepper, diced
1/2 Clove garlic, finely minced
1 Onion, med sliced
Sour cream, optional sauce
4 Tomatoes
1/4 Cup(s) Olive oil
Pepper, freshly ground
1 1/2 Teaspoon(s) 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(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 cols, with sour cream. Mrs. Henry D. Chaplin From a
book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book
used in restoration and maintenance of the 17th century inn (hint,
hint). File

Nutrition (calculated from recipe ingredients)
Calories: 147
Calories From Fat: 121
Total Fat: 13.7g
Cholesterol: 0mg
Sodium: 1035.7mg
Potassium: 281.2mg
Carbohydrates: 6.5g
Fiber: 1.8g
Sugar: 3.6g
Protein: 1.2g

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