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.