Eggplant (Aubergine) Casserole -- Perfect For Passover

• 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

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 350u0b0 for 20 to 30 minutes.
7. This may be put together ahead of time and refrigerated.

butter, onion, eggplant, green pepper, salt, pepper, tomato sauce, mushrooms, tomatoes, creamstyle, matzo

Taken from www.food.com/recipe/eggplant-aubergine-casserole-perfect-for-passover-58711 (may not work)