Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 3 tablespoons olive oil; 1 large chopped onion; 1 large eggplant; 12 cup yellow pepper, diced; 14 teaspoon pepper; 14 teaspoon basil; 1 tablespoon oregano; 2 crushed garlic cloves; 1 cup chopped mushroom; 1 teaspoon salt; 15 ounces crushed tomatoes; 1 12 cups moist matzo farfel; 1 lb cottage cheese (optional)

13 ingredients

9 steps

Ingredients

3 tablespoons olive oil
1 large chopped onion
1 large eggplant
12 cup yellow pepper, diced
14 teaspoon pepper
14 teaspoon basil
1 tablespoon oregano
2 crushed garlic cloves
1 cup chopped mushroom
1 teaspoon salt
15 ounces crushed tomatoes
1 12 cups moist matzo farfel
1 lb cottage cheese (optional)

Directions

1

Saute onion in oil.
2

Peel eggplant.
3

Cut eggplant into cubes.
4

Combine onion, eggplant, pepper, seasonings, and tomatoes, pepper, basil, oregano, and garlic into sauce-pan.
5

Cover and simmer for 15 minutes until eggplant tender.
6

Stir tomatoes.
7

Lightly oil 2 quart casserole dish.
8

Add one layer of eggplant mixture add layer of farfel and cheese if using alternate layers beginning and ending in vegetables.
9

Bake uncovered at 350F for 25 minutes.