Eggplant Casserole
This casserole is perfect for your Pesach table. Copyright No Cholesterol Passover Recipes.
Ingredients
Yield:
Notes
1/3 cup water can be used in place of vegetable broth
Besides crediting me (Debra Wasserman) for the recipes, can you also add:
Copyright No Cholesterol Passover Recipes, by Debra Wasserman
Directions
Step 1
Sauté the onions in water or broth and oil over a medium heat until tender. Add the following to the onions: eggplant, green pepper, tomato-mushroom sauce, and seasoning. Cook, covered, for 15 minutes or until eggplant is tender.
Step 2
Stir in tomatoes. In a 2-quart baking dish, arrange in alternate layers the vegetables and matzo farfel. Begin and end with the vegetables.
Step 3
Bake at 350ºF (uncovered) for 25 minutes.
Ingredients
Yield:
Notes
1/3 cup water can be used in place of vegetable broth
Besides crediting me (Debra Wasserman) for the recipes, can you also add:
Copyright No Cholesterol Passover Recipes, by Debra Wasserman
Directions
Step 1
Sauté the onions in water or broth and oil over a medium heat until tender. Add the following to the onions: eggplant, green pepper, tomato-mushroom sauce, and seasoning. Cook, covered, for 15 minutes or until eggplant is tender.
Step 2
Stir in tomatoes. In a 2-quart baking dish, arrange in alternate layers the vegetables and matzo farfel. Begin and end with the vegetables.
Step 3
Bake at 350ºF (uncovered) for 25 minutes.
1/3 cup water can be used in place of vegetable broth
Besides crediting me (Debra Wasserman) for the recipes, can you also add:
Copyright No Cholesterol Passover Recipes, by Debra Wasserman
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