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

Prep time: 25 minutesCooking time: 45 minutesTotal time: 1 1⁄6 hours

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.