Eggplant Casserole
Servings
8
servingsPrep time
10
minutesCooking time
45
minutesEggplant, peppers, and tomatoes come together in a simple yet satisfying vegan casserole.
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Ingredients
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. dried basil
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
2 large tomatoes, diced
1 1/2 cups matzo farfel
Directions
- Preheat oven to 350ºF.
- Sauté the onions in oil until tender, about 5 minutes.
- Combine onions, eggplant, green pepper, tomato-mushroom sauce, and seasonings. 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 (uncovered) for 25 minutes.
Nutrition Facts
- Calories: 220kcal
