Eggplant And Greenpepper Casserole

Categories: Vegetables | Passover

Serves: 1 Servings

Ingredients:

1 lg Eggplant; (2lbs)
1 Onion; diced
1 Green pepper; diced
2 tb Pine nuts
1/4 c Olive oil
2 tb Fresh basil; chopped
-Salt and pepper to taste
2 lg Eggs; lightly beaten
1 Matzah; crumbled
2 tb Butter; or margarine

Instructions:
eel the eggplant and dice in 2" cubes. Cook in simmering salt water to
cover until the eggplant is tender, about 20 minutes. Drain and mash.
Meanwhile saute the onions and pepper and pine nuts in olive oil over
medium heat until the vegetables are tender, but not crisp. Combine with
the salt, pepper and basil. Mix the eggplant with the lightly beaten eggs
as well as the vegetable mixture. Add the matzah and mix well. Place in a
greased casserole and dot with butter or margarine. Bake in a preheated 350
oven for 35 minutes or until golden brown on the top and crusty on the
sides.

Posted to MM-Recipes Digest V4 #10 by stalkofs@optonline.net on Mar 29,
1999

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