Eggplant and Green Pepper Kugel

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 pounds eggplant 
• 2 large eggs lightly beaten
• 1.5 cups bell pepper green finely chopped
• 0.8 cup matzo meal 
• 3 cups onion finely chopped
• 1 teaspoon paprika 
• 3 tablespoons pinenuts 
• 1.5 teaspoons salt 
• 2 teaspoons vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 45
2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet.
3. Bake at 450 for 20 minutes or until tender. Cool slightly; peel and chop.
4. Place in a large bowl.
5. Heat the oil in a large nonstick skillet over medium-high heat.
6. Add onion, bell pepper, and nuts. Cook 6 minutes or until onion is tender.
7. Add onion mixture, salt, black pepper, and eggs to eggplant; stir well to combine.
8. Add matzo meal; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
9. Sprinkle with paprika.
10. Bake at 450 for 35 minutes or until pudding is thoroughly heated and golden brown.