Eggplant Casserole (version XV)

3 tablespoons oil
1 large onion, chopped
1 medium eggplant, peeled and cubed
1/4 cup green pepper, diced
11 ounces tomato and mushroom sauce
1 tablespoon salt
1/2 tablespoon pepper
2 large tomatoes, diced
1-1/2 cup matzo farfel

Sauté onions in oil until tender. Combine onions, eggplant, green pepper, tomato mushroom 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 farfel. Begin and end with the vegetables.

Bake at 350 degrees (uncovered) for 25 minutes.



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