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Eggplant Casserole

This hearty casserole is the perfect meal for a brisk fall evening.

1 large onion, chopped
3 Tbsp. oil (or a mixture of oil and water to reduce fat)
1 medium eggplant, peeled and cubed
1/4 cup diced green pepper
11 oz. tomato-mushroom sauce
1 tsp. salt
1/2 tsp. pepper
2 large tomatoes, diced
1 1/2 cups matzo farfel

• Sauté the onions in oil 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.

Makes 6-8 servings