Eggplant Casserole

By Rivka Bowlin

1 large onion, chopped
3 Tbsp. oil
1 medium eggplant, peeled and cubed
1/4 cup diced green pepper
11 oz. tomato sauce
1 tsp. salt
1/2 tsp. pepper
2 large tomatoes, diced
1 1/2 cups matzo or farfel

Sauté the onions in oil until tender. Combine onions, eggplant, green pepper, tomato 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 or farfel. Begin and end with the vegetables. Bake at 350ºF (uncovered) for 25 minutes.

Makes 6-8 servings