Aubergine And Greenpepper Casserole Recipe

Ingredients:
- 1 lrg Aubergine, (2lbs)
- 1 x Onion, diced
- 1 x Green pepper, diced
- 2 Tbsp. Pine nuts
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Fresh basil, minced Salt and pepper to taste
- 2 lrg Large eggs, lightly beaten
- 1 x Matzah, crumbled
- 2 Tbsp. Butter, or possibly margarine

Directions:
- Eel the aubergine and dice in 2" cubes.
- Cook in simmering salt water to cover till the aubergine is tender, about 20 min.
- Drain and mash.
- Meanwhile saute/fry the onions and pepper and pine nuts in extra virgin olive oil over medium heat till the vegetables are tender, but not crisp.
- Combine with the salt, pepper and basil.
- Mix the aubergine with the lightly beaten Large eggs as well as the vegetable mix.
- Add in the matzah and mix well.
- Place in a greased casserole and dot with butter or possibly margarine.
- Bake in a preheated 350 oven for 35 min or possibly till golden on the top and crusty on the sides.