Eggplant Casserole

[Guest guest]

3 Tbsp oil (or a mixture of oil and water to reduce fat!)

1 large onion, chopped

1 med eggplant, peeled and cubed

¼ cup diced green pepper

11 oz tomato and mushroom sauce

1 tsp salt

½ tsp pepper

2 large tomatoes, diced

1½ cup matzo farfel

 

Sauté onions in oil til 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.