Vegan Passover recipe: Eggplant casserole

Eggplant Casserole

Adapted from No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler and provided by The Vegetarian Resource Group (VRG.org)

• 1 large onion, chopped
• 3 Tbsp. oil (or a mixture of oil and water to reduce fat)
• 1 medium eggplant, peeled and cubed
• 1/4 cup diced green pepper
• 11 oz. tomato-mushroom sauce
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 large tomatoes, diced
• 1 1/2 cups matzo farfel

Sauté the onions in oil until tender.

Add the eggplant, green pepper, tomato-mushroom sauce, salt, and pepper, and cook, covered, for 15 minutes, or until the eggplant is tender. Stir in the tomatoes.

In a 2-quart baking dish, arrange the vegetables and matzo farfel in alternate layers, beginning and ending with the vegetables. Bake at 350ºF, uncovered, for 25 minutes.

Makes 6 to 8 servings