1 eggplant, lg
4 tomatoes
1 green pepper, diced
1/4 cup olive oil
1/2 clove garlic, finely minced
1 pepper, freshly ground
1 onion, med, sliced
1 1/2 tsp salt
1 sour cream (optional sauce)
Directions
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
Servings: 4 servings
Armenian Eggplant Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Eggplant; Main Dish; Vegetable
The History of Recipes
It is possible to read the history of `recipes` back into antiquity, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, these, early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to academics are some clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Later, there are two interesting cookery books published in the 1300s : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian curry that is familiar to us all today, but rather descriptions of the types of food on the tables of the rich people of the period. For the decades that followed, the powerful families of Europe tried to serve the most extravagent banquests, and consequentially chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 1800s that fine cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, recipe publications were increasing in popularity as a result of better eduction, more spare time and having more disposable income. The arrival of television brought us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Armenian Eggplant Casserole recipe.
