Categories: Vegetables, Londontowne, Casseroles 
      Yield: 4 servings 
  
      1 ea Eggplant, lg                        1 x  Pepper, freshly ground 
      4 ea Tomatoes                            1 ea Onion, med, sliced 
      1 ea Green pepper, diced             1 1/2 ts Salt 
    1/4 c  Olive oil                           1 x  Sour cream (optional sauce) 
    1/2 ea Clove garlic, finely minced     
  
  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