• 1 med. eggplant (1 lb)
• 1/2 c water
• 1 med. onion diced
• 2 T crushed walnuts
• Lots of crushed garlic (1-12 cloves per your taste)
• 1 T olive oil
• 3-6 roasted, peeled fresh mild-medium chiles (poblano or Hatch, e.g.) chopped
• 1 egg + 2 egg whites, beaten lightly (or egg substitute)
• 1 1/2 crumbled matzos
• Salt/pepper
• 1 T marg. to dot the top (optional)

Preheat oven to 350. Peel eggplant. Cut in small pieces and put in microwave dish with 1/2 c water. Cover dish, microwave on high 8-10 minutes. Drain water, mash the eggplant with fork.

Saute onion and garlic and oil until golden-add chilies and walnuts. Add salt/peper to taste (Lots of black pepper is good with this).

Add the mashed eggplant to the sauteed vegetables, then crumble the matzo and add the beaten egg mixture.

Place mixture in lightly greased (olive oil) or sprayed 12" pie plate or similar dish and bake for about 30 minutes. (Should be golden brown in color.)