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3 tbsp. oil (or a mixture of oil and water to reduce fat!)
Sauté 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 350°F (uncovered) for 25 minutes.
Posted by Denise Jo
Nutritional Info Per Serving: N/A
1 large onion, chopped
1 medium 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/ferfel