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Eggplant and Green Pepper Kugel
1 Eggplant, large
1/2 tsp. Salt
3 Tbsp. Olive oil
1 Onion, chopped
1 Green pepper, sweet, chopped
2 Tbsp. Pine nuts |
2 Tbsp. fresh Basil, chopped
2 Eggs, slightly beaten
1 Matzoh cracker, crumbled
1/2 tsp. Salt
1/2 tsp. Pepper
1 Tbsp. Margarine |
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.
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. Bake in preheated
moderate (350'F) oven for 35 minutes to heat through.
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