There is no one definitive recipe for Armenian eggplant casserole. However, most recipes for this dish call for eggplant to be layered with a mixture of onions, tomatoes, and spices, then baked in the oven until tender.
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.