Title: Eggplant and Green Pepper Kugel
Categories: Jewish Vegetable
Yield: 8 Servings
| 1 | | Eggplant,large |
| 1/2 | ts | Salt |
| 3 | tb | Olive oil |
| 1 | | Onion,chopped |
| 1 | | Green pepper,sweet,chopped |
| 2 | tb | Pine nuts |
| 2 | tb | Basil,fresh,chopped |
| 2 | | Eggs,slightly beaten |
| 1 | | Matzoh cracker,crumbled |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | tb | Margarine |
1. Peel eggplant; dice into 2" cubes. Simmer with salt in water to cover in
medium-size saucepan 20 minutes to tender. Drain. Mash in large bowl.
2. Meanwhile, heat oil in medium-size skillet over medium heat. Add onion,
pepper and pine nuts; cook until tender, about 8 minutes. Add to eggplant
in bowl. Stir in basil, eggs, matzoh, salt and pepper. Scrape into greased
small casserole. Dot with margarine.
3. Bake in preheated moderate (350'F) oven for 35 minutes to heat through.