The traditional Passover diet of no leaven is hard on anyone, but for vegans, this eight days can be a bit of a nightmare. Enter the eggplant casserole: eggplants, onions, peppers and tomato sauce do all the heavy lifting for this satisfying, kosher of Passover, vegan dish.
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!)
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.