Recipe - Ginger Stuffed Eggplant

6 md Eggplants
2 Onions, chopped
Oil
Tamari
One fourth cup Grated ginger
9 Celery stalks, cut or sliced up
3 Red peppers, cut or sliced up
6 tablespoon Peanut butter
1 teaspoon Curry powder
1 ds Cayenne
1 ds Nutmeg

Cut eggplants in half lengthways. Hollow out shells & set aside. Cube
eggplant pulp. Saute onions & eggplant cubes in oil till tender. Add a tb
or so of tamari to taste.

In a large bowl, mix eggplant mixture, ginger, celery, peppers, peanut
butter, cayenne & nutmeg. Place in eggplant shells & bake at 350F for 45
minutes.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

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