RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Side: Eggplant Casserole - pareve
3 Tbsp oil (or a mixture of oil and water to reduce fat!) 1 large onion, chopped 1 med eggplant, peeled and cubed 1/4 cup diced green pepper 11 oz tomato and mushroom sauce 1 tsp salt 1/2 tsp pepper 2 large tomatoes, diced 1-1/2 cup 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. Source: "No Cholesterol Passover Recipes" The Vegetarian Resource Group
