Eggplant Casserole
Description
Perfect for your Pesach table. The recipe comes from JVNA supporters Debra Wasserman and Charles Stahler of the Vegetarian Resource Group.
Summary
Yield | |
---|---|
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 brothInstructions
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.