Passover Eggplant Casserole
|Eggplant||1 Medium, peeled and cut into 1/2-inch cubes|
|Onion||1 Large, thinly sliced|
|Green bell pepper||1 Small, chopped|
|Plum tomatoes||3 Large, diced|
|Unsalted tomato sauce||1 1⁄2 Cup (24 tbs)|
|Dried tarragon/1 tablespoon fresh tarragon||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Matzo farfel/2 matzos||1 Cup (16 tbs), broken into small pieces|
|Non fat ricotta cheese||1 1⁄2 Cup (24 tbs)|
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.