Eggplant Casserole for Passover

1 large onion

3 Tablespoons oil

1 medium eggplant, peeled and then cut into cubes or thin slices

1/4 cup diced green pepper

11 oz tomato-mushroom sauce (or any jarred Kosher for Passover sauce you want)

1 teaspoon salt

1/2 teaspoon pepper

2 large tomatoes, diced

1 1/2 cups matzah farfel *

Saute onions in oil until tender. Combine onions, eggplant, green pepper, tomato-mushroom sauce, and seasoning. Cook, covered, for 15 min or until eggplant is tender. Stir in tomatoes. Alternately layer vegetable mixture and farfel, beginning and ending with the vegetable mixture in a 2 quart baking dish (9 x 13 size).

Bake at 350 uncovered for 25 min.

* Farfel is small pellet- or flake-shaped pasta used in Ashkenazi Jewish cuisine. It is made from an egg noodle dough and is frequently toasted before being cooked. It can be served in soups or as a side dish. In the United States, it can also be found pre-packaged as egg barley.

Matzah farfel is simply matzah broken into small pieces. The Baal Shem Tov, founder of the Hasidic movement, ate farfel every Friday night because the word was similar to the word farfaln which means “wiped out, over and finished”.

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