Eggplant and Green Pepper Kugel

Eggplant and Green Pepper Kugel
Photo by Photography: Karry Hosford

Ingredients

  • ¾ cup matzo meal
  • ¾ cup matzo meal
  • 2 large eggs, lightly beaten
  • 2 large eggs, lightly beaten
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoons salt
  • + 15 more ingredients
    • 1 ½ teaspoons salt
    • 3 tablespoons pine nuts
    • 3 tablespoons pine nuts
    • 1 ½ cups finely chopped green bell pepper
    • 1 large eggplant (about 2 pounds)
    • 1 ½ cups finely chopped green bell pepper
    • 1 large eggplant (about 2 pounds)
    • 1 teaspoon paprika
    • 1 teaspoon paprika
    • Cooking spray
    • Cooking spray
    • 3 cups finely chopped onion
    • 3 cups finely chopped onion
    • 2 teaspoons vegetable oil
    • 2 teaspoons vegetable oil

Preheat oven to 450°. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 450° for 20 minutes or until tender. Cool slightly; peel and chop. Place in a large bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and nuts. ...

View full recipe at My Recipes

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