Eggplant (Aubergine) Casserole -- Perfect for Passover |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is one of my most successful attempts at getting my BH to eat something he claims he hates. BH despises eggplant, or so he says. I started making this about 5 years ago (got the idea from my upstairs neighbor). I haven't yet told him about the secret ingredient. Don't you dare tell him either! Ingredients:
3 tablespoons butter |
1 large onion, sliced thin |
1 medium eggplant, pared and cut into 1/2 inch cubes |
1/2 green pepper, diced |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (8 ounce) can tomato sauce |
1 (4 ounce) can mushrooms |
2 tomatoes, cubed |
1 lb cream-style cottage cheese |
1 1/2 cups matzo farfel or 2 matzos, finely broken |
Directions:
1. Saute the onion in butter.
2. Combine the next 6 ingredients.
3. Add the sauteed onion, cover and cook for 15 minutes.
4. Stir in the tomatoes.
5. Grease a 2-quart casserole and arrange alternate layers of vegetables, cottage cheese and farfel, beginning and ending with vegetables.
6. Bake uncovered at 350° for 20 to 30 minutes.
7. This may be put together ahead of time and refrigerated.
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