Ingredients Edit

Directions Edit

  1. Peel eggplant; dice into 2" cubes.
  2. Simmer with salt in water to cover in medium-size saucepan 20 minutes to tender.
  3. Drain.
  4. Mash in large bowl.
  5. Meanwhile, heat oil in medium-size skillet over medium heat.
  6. Add onion, pepper and pine nuts; cook until tender, about 8 minutes.
  7. Add to eggplant in bowl.
  8. Stir in basil, eggs, matzoh, salt and pepper.
  9. Scrape into greased small casserole.
  10. Dot with margarine.
  11. Bake in preheated moderate (350°F) oven for 35 minutes to heat through.

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