Eggplant (Aubergine) Casserole -- Perfect for Passover

This is one of my most successful attempts at getting my BH to eat something he claims he hates. BH despises eggplant, or so he says. I started making this about 5 years ago (got the idea from my upstairs neighbor). I haven't yet told him about the secret ingredient. Don't you dare tell him either!

• Ready In: 45 mins
• Serves: 6

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

Directions

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