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Eggplant and Green Pepper Casserole

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

Peel eggplant and dice in 2" cubes. Cook in 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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