Eggplant And Green Pepper Kugel

• 1 large eggplant (about 2 pounds)
• 2 teaspoons vegetable oil
• 3 cups finely chopped onion
• 1 1/2 cups finely chopped green bell pepper
• 3 tablespoons pine nuts
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 3/4 cup matzo meal
• Cooking spray
• 1 teaspoon paprika

1. Preheat oven to 450u0b0.
2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 450u0b0 for 20 minutes or until tender. Cool slightly; peel and chop. Place in a large bowl.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and nuts. Cook 6 minutes or until onion is tender. Add onion mixture, salt, black pepper, and eggs to eggplant; stir well to combine. Add matzo meal; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with paprika. Bake at 450u0b0 for 35 minutes or until pudding is thoroughly heated and golden brown.

eggplant, vegetable oil, onion, green bell pepper, pine nuts, salt, freshly ground black pepper, eggs, matzo meal, cooking spray, paprika

Taken from www.myrecipes.com/recipe/eggplant-green-pepper-kugel (may not work)