Prep 10 mins
Cook 40 mins
This recipe comes from a 1972 cookbook by a Jewish women's organization (ORT) that was published as a fundraiser for a vocational training program. It is like a church or synagogue congregation cookbook, only bigger, because recipes were submitted from an 8-state region. (My suggestions are in parentheses.)
- 3 tablespoons butter
- 1 large onion, sliced thin
- 2 -3 garlic cloves, minced (this is my own addition to the recipe)
- 1 medium eggplant, pared and cut into 1/2-inch cubes
- 1⁄2 bell pepper, diced
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 16 ounces tomato sauce, divided
- 1 (4 ounce) can mushrooms (or 4-6 oz fresh mushrooms, sliced)
- 2 fresh tomatoes, cubed (or 1/2 pint cherry or grape tomatoes, halved)
- 1 lb cream-style cottage cheese (4% milkfat)
- 1 tablespoon oregano (another of my own additions)
- 2 -3 matzos, broken in thirds (try whole wheat matzo for more whole grains)
- 6 -8 ounces mozzarella cheese, shredded (my addition)
- Saute onion in butter.
- Combine garlic, eggplant, bell pepper, salt, pepper, half of tomato sauce, and mushrooms and add to onion. Cook covered, 15 minutes. Stir in tomatoes.
- Separately mix oregano with cottage cheese.
- Grease a 2-qt (11 x 7) casserole and arrange alternate layers of vegetables, cottage cheese, and matzo pieces, and drizzle with remaining tomato sauce on top of each matzo layer. Begin and end with vegetables.
- Top with shredded mozzarella.
- Bake uncovered at 350 F for 25 minutes, or until cheese browns and sauces are bubbling. Let cool 5-10 minutes before serving.