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Eggplant & green pepper kugel

Yield: 8 Servings

Ingredients:

• 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

Instructions:

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.

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