Eggplant and Tomato Casserole Bovina's Country Cupboard Marian E. Jardine Yield: 6 servings ¼ cup olive or salad oil 1 cup thinly sliced onion ¼ cup green pepper, diced (optional) ¼ cup celery, diced (optional) 1 medium eggplant, pared and cut into ½ inch cubes (1½ lbs.) 1 can (1 lb.) tomatoes or stewed tomatoes 1 Tbsp. butter 1 Tbsp. flour ½ cup dairy sour cream 1 tsp. salt dash pepper 1 tsp. dried marjoram leaves Preheat oven to 375o. Sauté onion rings (green pepper and celery) until tender in hot fat. Add eggplant and tomatoes; mix well. Simmer covered over low heat for 10 minutes. Prepare sour cream sauce: melt butter in small saucepan over medium heat, add flour and mix well; add sour cream; stir constantly until mixture comes to a boil. Remove eggplant and tomatoes from heat. Stir in sour cream sauce, salt, pepper and marjoram leaves. Turn into 1½ quart casserole. Bake uncovered for 30 minutes, or until eggplant is tender.

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