Oriental Eggplant Casserole

Serves: 6


3 tablespoons peanut oil or melted butter
1 large onion, sliced thin
1 medium eggplant (1 1/2 pounds)
1/4 cup diced green pepper
1 can Manischewitz® Tomato and Mushroom Sauce
1 teaspoon salt, if desired
1/4 teaspoon pepper
2 large tomatoes, peeled and cut into cubes
1 pound cottage cheese
1 1/2 cups Manischewitz® Matzo Farfel


Sauté onion in fat until tender. Pare eggplant and cut into 1/2-inch cubes. Combine onion, eggplant, green pepper, tomato and mushroom sauce, salt (if desired) and pepper. Cover and cook 15 minutes or until eggplant is tender. Stir in tomatoes. In a greased 2-quart baking dish, arrange alternate layers of vegetables, cheese and matzo farfel, beginning and ending with the vegetables. Bake, uncovered, in a moderate oven (350 degrees F) for 20 minutes.

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