Preheat oven to 350°F.
Peel eggplant, then dice into 2 inch 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, and 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 margarine.
Bake in preheated moderate (350'F) oven for 35 minutes to heat through.
Contributor: pat ciesla
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