Eggplant Casserole

5.0 (2 reviews)

Eggplant Casserole



  • 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


  • 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.

Makes 6-8 servings

Rated 5.0/5 based on 2 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind