Eggplant Casserole

Description

Perfect for your Pesach table. This recipe comes from Jewish Veg supporters Debra Wasserman and Charles Stahler of the Vegetarian Resource Group

Summary

Yield
Servings
Prep time
25 minutes
Cooking time
45 minutes
Total time
1 hour, 10 minutes

Ingredients

1
large onion (chopped)
2 teaspoons
oil
1
eggplant, medium size (peeled and cubed)
1⁄4 cup
green pepper (diced)
11 ounces
tomato-mushroom sauce
1 teaspoon
salt
1⁄2 teaspoon
pepper
2
large tomatoes (diced)
1 1⁄2 cup
matzah farfel
1⁄3 cup
vegetable broth

Instructions

Sauté the onions in oil in medium heat until tender. Combine onions, eggplant, green pepper, tomato-mushroom sauce, and seasoning. Cook, covered, for 15 minutes or until eggplant is tender.

Stir in tomatoes. In a 2-quart baking dish, arrange in alternate layers the vegetables and matzo farfel. Begin and end with the vegetables.

Bake at 350ºF (uncovered) for 25 minutes.

Notes

1/3 cup water can be used in place of vegetable broth.

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