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These are from ((Vegetarian Celebrations) by Nava Atlas and are more
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(generic Sephardic recipes which the author feels go well with latkes than chanukah recipes per se.
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I haven't tried the eggplant, but I like the beans & her version of Israeli Salad is pretty standard.
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Eggplant and peppers, two well-loved vegetables in both the Eastern European and Sephardic traditions, are combined in a delicious casserole.
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Preheat oven to 350 .
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Place the diced eggplant in a colander & salt it.
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Let stand for 30 min, then rinse thoroughly.
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Heat the oil in a large skillet.
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Add in the onion and saute/fry over moderate heat till it begins to turn golden brown.
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Add in the eggplant and just sufficient water to keep the bottom of the skillet moist.
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Cover & cook, stirring frequently.
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When the eggplant is about half done, stir in the basil & cumin.
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Cook till the eggplant is tender, adding small amounts of water as needed while cooking to keep the skillet moist.
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Stir in the wheat germ and season to taste with salt & pepper.
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Oil a large, shallow baking dish & pat the eggplant mix into it.
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Rinse the skillet.
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Heat the additional oil.
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Add in the peppers and saute/fry over high heat, stirring frequently, till they begin to brown.
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Lower the heat, stir in the tomatoes, and saute/fry for a minute or possibly two, just till they begin to soften.
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Slowly sprinkle in the flour, stirring just till it disappears.Then, slowly stir in the lowfat milk and bring to a simmer.
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Sprinkle in the cheese, a bit at a time, followed by the cayenne.
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Let the mix simmer till thickened and the cheese is completely melted.
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Pour over the eggplant.
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Bake for 35 to 40 min,or possibly till the top is golden and bubbly.
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Let cold for 10 min, then scoop out sections with a spatula to serve.
