This is another recipe from our favorite vegan, Mayim Bialik. Mayim claims she’s not usually an eggplant girl, but that this dish tastes incredible.
Keep the kitchen humming and the recipes coming. Your support ensures The Nosher remains a free resource for everyone in our community seeking a taste of home or a new tradition. Donate today to keep Jewish food accessible to all.
Ingredients
1 large onion
3 Tablespoons oil
1 medium eggplant, peeled and then cut into cubes
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 (don't cringe, just wait!)
Directions
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 (I use the 9 x 13 size).
Bake at 350 uncovered for 25 min.
Prep for Passover like a pro with this special email series. Click here to sign up and you'll receive a series of helpful, informative, and beautiful emails that will help you get the most out of the holiday.
