Passover Eggplant Casserole Recipe
Ingredients
1 medium eggplant, peeled and cut into 1/2-inch cubes
1 large onion, thinly sliced
1 small green bell pepper, chopped
3 large plum tomatoes, diced
1 1/2 cups unsalted tomato sauce
1 teaspoon dried tarragon, or 1 tablespoon fresh
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup matzo farfel, or 2 matzos, broken into small pieces
1 1/2 cups nonfat ricotta cheese (optional)
Directions
1. Place the eggplant, onion, green pepper, tomatoes, tomato sauce, tarragon, salt, and pepper in a 4-quart pot. Cover and simmer over low heat, stirring occasionally, for about 15 minutes, or until the eggplant is tender.
2. Coat a 2-quart casserole dish with nonstick cooking spray. Spread half of the vegetable mixture over the bottom of the dish. Arrange the matzo farfel or broken matzos over the vegetables, and top with the cheese, if desired. End with a layer of the remaining vegetable mixture.
3. Bake uncovered at 350°F for 25 minutes, or until bubbly around the edges.
2. Coat a 2-quart casserole dish with nonstick cooking spray. Spread half of the vegetable mixture over the bottom of the dish. Arrange the matzo farfel or broken matzos over the vegetables, and top with the cheese, if desired. End with a layer of the remaining vegetable mixture.
3. Bake uncovered at 350°F for 25 minutes, or until bubbly around the edges.
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