Perfect for your Pesach table. This recipe comes from Jewish Veg supporters Debra Wasserman and Charles Stahler of the Vegetarian Resource Group.
1 hour, 10 minutes
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.
1/3 cup water can be used in place of vegetable broth.