3 tsp. oil or butter
1 lg. onion, sliced thinly
1 med. eggplant
1/4 c. green pepper, diced
1 (approx.) 11 oz. can tomato-mushroom sauce
1 tsp. salt
1/4 tsp. pepper
2 lg. tomatoes, peeled and cubed
1 lb. cottage cheese
1 1/2 c. matzoh farfel

Saute onion until tender. Peel eggplant and cut into 1/2 inch cubes. Combine eggplant, green pepper, tomato-mushroom sauce, salt and pepper. Cook covered 15 minutes until eggplant is tender. Stir in tomatoes. In greased baking dish, alternate layers of vegetables, cheese and matzoh farfel; beginning and ending with vegetables. Bake uncovered at 350 degrees for 20 minutes.