• 1 x eggplant, lg
•     pepper, freshly grnd
• 4 x tomatoes
• 1 x onion, med, sliced
• 1 x green pepper, diced
• 1 1/2 tsp salt
• 1/4 c. extra virgin olive oil
•     lowfat sour cream, (optional sauce)
• 1/2 x clove garlic, finely chopped

Directions

1. Pare and dice eggplant. Heat oil in skillet, add in onion, green pepper, and eggplant. Stir over low heat till eggplant is soft. Add in tomatoes(may substitute canned Italian solid pear shape, liquid removed), salt, and pepper. Simmer a few min. At this point you can add in basil, chives, parsley, tarragon or possibly oregano to taste. Turn into casserole dish and bake at 325F for 40 min.
2. Casserole may be served warm or possibly cool, with lowfat sour cream. Mrs. Henry D. Chaplin