Eggplant Green Pepper Kugel Food

ROASTED EGGPLANT AND BELL PEPPER SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
• Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

EGGPLANT AND RED PEPPER BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

EGGPLANT (AUBERGINE) & GREEN PEPPER KUGEL

Steps:

• Peel eggplant; dice into 2" cubes.
• Simmer with salt in water to cover in medium-size saucepan 20 minutes to tender.
• Drain.
• Mash in large bowl.
• Meanwhile, heat oil in medium-size skillet over medium heat.
• Add onion, pepper and pine nuts; cook until tender, about 8 minutes.
• Add to eggplant in bowl.
• Stir in basil, eggs, matzoh, salt and pepper.
• Scrape into greased small casserole.
• Dot with butter.
• Bake in preheated moderate (350'F) oven for 35 minutes to heat through.

EGGPLANT (AUBERGINE) PEPPER KUGEL

Steps:

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