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 quite possible to track the history of recipes way back into ancient history, in truth as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, sadly, these old recipes were just basic hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to food historians is a series of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. During Roman times 25BC a man called Apicius created a collection of scripts which described recipes cooked by his fellow Romans. He recounts how the meals of wealthy Romans were separated into appetizers, entrees and dessert, a very modern way of dining. Aspicius also tells us how the ancient Romans made use of many aromatic flavours, including a few that will be familiar to modern chefs such as bay, rue and parsley. Closer to modern times, we have two books published in the 14th Century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian food that we all know today, but instead accounts of the types of food prepared for the rich and wealthy people of the time. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from the holy land, such as parsley, basil and rosemary. These new foods and tastes led to an outbreak in recipe publications, the majority of which are now in private cookery archives. During the succeeding few centuries, the rich families of Europe tried to offer the most extravagent banquests, and consequentially cooks and their collection of recipes could command a high salary. However, it was during the 1800s that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, cooking publications are starting to become popular as a result of better eduction, people having more spare time and having more money to spend. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Armenian Eggplant Casserole recipe.
