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Eggplant Casserole
Yield: 4 servings
3 tb oil
1 lg onion, chopped
1 md eggplant, peeled and cubed
1/4 c green pepper, diced
11 oz tomato and mushroom sauce
1 ts salt
1/2 ts pepper
2 lg tomatoes, diced
1 1/2 c matzo farfel
Saute onions in oil til tender. Combine onions, eggplant, green
pepper, tomato mushroom sauce and seasoning. Cook, covered, for 15
minutes or til 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 350 degrees
(uncovered) for 25 minutes.
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Eggplant 04