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“Kosher for passover eggplant casserole”
READY IN:
1hr
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Sauté onion in oil.
  2. Peel eggplant.
  3. Cut eggplant into cubes.
  4. Combine onion, eggplant, pepper, seasonings, and tomatoes, pepper, basil, oregano, and garlic into sauce-pan.
  5. Cover and simmer for 15 minutes until eggplant tender.
  6. Stir tomatoes.
  7. Lightly oil 2 quart casserole dish.
  8. Add one layer of eggplant mixture add layer of farfel and cheese if using alternate layers beginning and ending in vegetables.
  9. Bake uncovered at 350°F for 25 minutes.

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