1    large eggplant (about 2 pounds) 
1    onion, diced 
1    red pepper, diced 
2    tablespoons pine nuts 
¼   cup olive oil 
2    tablespoons chopped fresh basil 
Salt and freshly ground pepper to taste 
2    large eggs, lightly beaten 
1    matzah, crumbled 
2    tablespoons margarine

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 margarine.  Bake in a preheated 350° oven for 35 minutes or until golden brown on top and crusty on the sides.

Yield: 6 to 8 servings

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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