Pumpkin and Eggplant Casserole

2 large eggplants, stemmed
1 teaspoon salt
1 very small pumpkin (3 to 4 pounds) or 4 cups canned chunks, not puree
1/4 cup fresh lemon juice
Freshly ground black pepper to taste
Medium-hot paprika to taste
3 tablespoons butter
1 medium-size onion, finely chopped
5 large eggs
1/2 cup sour cream

1. Cut the eggplants lengthwise into quarters, slice 2 inches thick, and place in a large mixing bowl. Sprinkle the salt over the top, toss well, and let stand about 20 minutes to extract excess liquid. Meanwhile, peel the pumpkin, remove and discard the seeds and membranes, cut the flesh into dice to measure 3 1/2 cups, and place in a large pot.

2. Transfer the eggplant to a colander, rinse well under cold running water, and add to the pumpkin. Add about 1 inch of water to the pot, bring to a boil, reduce the heat slightly, cover, and steam vegetable till tender, about 10 minutes.

3. Preheat the oven to 325 degrees. Grease a 2 1/2-quart casserole. With a slotted spoon, transfer the vegetables to the prepared casserole, sprinkle with 2 tablespoons lemon juice, and season with the pepper and paprika.

4. In a small skillet, melt the butter over moderate heat, add the onion, stir for 2 minutes, remove from the heat, and stir in the remaining 2 tablespoons lemon juice.

5. In a medium-size mixing bowl, beat the eggs till frothy, add the onion mixture, and stir. Pour the egg mixture evenly over the vegetables and bake till slightly crusted on top, about 25 minutes. Serve each portion topped with a dollop of sour cream.

Makes 6-8 servings