Eggplant (Aubergine) Pepper Kugel

This is a savory hearty winter kugel, from Cooking Light.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1  large eggplant (2 lbs)
• 2  teaspoons  oil
• 3  cups  chopped onions
• 1 1⁄2 cups  chopped green peppers
• 3  tablespoons pine nuts
•  salt, pepper
• 2  large eggs, beaten
• 3⁄4 cup matzo meal
•  cooking spray
•  paprika

Directions

1. Heat oven to 450°F; pierce eggplant several times with a fork.
2. Line a baking sheet with tin foil, place eggplant on foil; bake for 20 minutes until tender.
3. Cool, peel, and chop, place in a large bowl.
4. Heat oil in a skillet.
5. Add onion, green pepper, and nuts.
6. Cook 5-10 minutes until veggies are tender.
7. Add to eggplant with salt, pepper, and eggs; mix well.
8. Add matzoh meal, stir well.
9. Coat a baking dish with cooking spray, add mixture, and then sprinkle with paprika.
10. Bake for 35-45 minutes until golden brown.