Recipe - Ceylonese Eggplant

2 md Eggplants
One fourth cup Vegetable broth
1 tablespoon Coriander; ground
2 teaspoon Red peppers, dried; crushed
1 lg Onion; chopped
1 Garlic clove; minced
2 tablespoon Sesame seeds
2 tablespoon Tamari, low sodium
2 tablespoon Lemon juice
1/3 cup Soymilk or rice milk
1 tablespoon Maple syrup
2 Green chiles; chopped

Do not peel eggplants. Cut them lengthwise in quarters and then in
1/2inch slices. Steam until tender (510 minutes). Saute onion, garlic,
coriander and red peppers in One fourth cup broth for about 5 minutes. When
tneder, spin this mixture in the blender and then return it to the pan. Add
sesame seeds, tarmari, lemon juice and soymilk and bring to a boil. Add
syrup, green chiles and eggplant and heat through. If sauce is not thick
enough, dissolve 2 tbs cornstarch in a little cold water and add to the
pan. Stir and heat until thickened. Serve over brown rice.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini