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Eggplant and Green Pepper Kugel (Casserole)


Ready In: 60 Minutes
Prep Time: 30 Minutes
Cook Time: 35 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Peel the eggplant and dice in 2-inch cubes. Cook in simmering salted water to cover until the eggplant is tender-about 20 minutes. Drain and mash.
  • Meanwhile, sauté the onion, pepper, and pine nuts in olive oil over medium heat until the vegetables are tender but not crisp. Combine with the basil and salt and pepper.
  • 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-degree oven for 35 minutes or until golden brown on top and crusty on the sides.
  •  SAVE