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| 1 gross | Eggplant; (2lbs) |
| 1 | onions diced |
| 1 | green pepper diced |
| 2 Esslöffel | pine nuts |
| 1/4 Tasse | olive oil |
| 2 Esslöffel | Fresh basil; chopped Salt and pepper to taste |
| 2 gross | Eggs lightly beaten |
| 1 | Matzah; crumbled |
| 2 Esslöffel | butter or margarine |
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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.
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