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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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