By Mayim Bialik
A kosher for Passover and vegan dish that will please the whole family. The traditional Passover diet of no leaven is hard on anyone, but for vegans, these 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 for Passover, vegan dish. Even eggplant-haters have fallen in love with this dish. Adapted from Mayim's recipe, which originally appeared on Kveller.com.
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)
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.
Recipe: Kosher, parve, passover, pesach, side dish