Eggplant (Aubergine) Casserole -- Perfect For Passover - cooking recipe

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

Preparation

Saute the onion in butter.
Combine the next 6 ingredients.
Add the sauteed onion, cover and cook for 15 minutes.
Stir in the tomatoes.
Grease a 2-quart casserole and arrange alternate layers of vegetables, cottage cheese and farfel, beginning and ending with vegetables.
Bake uncovered at 350\u00b0 for 20 to 30 minutes.
This may be put together ahead of time and refrigerated.