Eggplant and green pepper kugel
Yield: 8 servings
Ingredients:
- 1 Eggplant large 2 tb Basil fresh chopped
- 1/2 ts Salt 2 Eggs slightly beaten
- 3 tb Olive oil 1 Matzoh cracker crumbled
- 1 Onion chopped 1/2 ts Salt
- 1 Green pepper sweet chopped 1/2 ts Pepper
- 2 tb Pine nuts 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.
