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
