Recipe - Fresh Mushrooms With Eggplant And Tomato

1 pound Eggplant
Salt
3 tablespoon Olive oil
1 md Onion, chopped
1 lg Celery stalk, chopped
2 md Firm mushrooms, chopped
1 One half teaspoon Garlic, chopped
1 lg Tomato, chopped
2 tablespoon Breadcrumbs
1 tablespoon Tomato paste
5 tablespoon Fresh parsley, chopped
1 teaspoon Basil
Fresh lemon juice
30 md Whole mushrooms

Cut eggplant in half lengthwise. Make crisscross patterns in the pulp &
sprinkle with salt. Let stand for 3o minutes. Rinse thoroughly & drain
well, drying with paper towels. Peel & coarsely chop.

Heat 2 tablespoon oil in a skillet over a medium heat. Cook eggplant till
softened. Let cool.

Heat remining oil & cook onion, celery, choped mushrooms & garlic for 4
minutes. Add tomatoes & return eggplant to skillet. Stir in breadcrumbs,
tomato paste & 3 tablespoon parsley. Add basil. Continue to cook for 4 minutes.

Just before serving, wipe mushrooms with cloth dampened in lemon juice.
Carefully remove the stems. Fill each cap with some of the eggplant
mixture. Sprinkle with remaining parsley & serve.

You can serve the mushrooms hot by baking briefly until watm & then
sprinkling with parsley.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

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