Fresh Mushrooms With Eggplant And Tomato

Servings: 6
Ingredients:

1 lb Eggplant
Salt
3 tb Olive oil
1 md Onion, chopped
1 lg Celery stalk, chopped
2 md Firm mushrooms, chopped
1 1/2 ts Garlic, chopped
1 lg Tomato, chopped
2 tb Breadcrumbs
1 tb Tomato paste
5 tb Fresh parsley, chopped
1 ts Basil
Fresh lemon juice
30 md Whole mushrooms

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

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

Heat remining oil and cook onion, celery, choped mushrooms and garlic for 4
minutes. Add tomatoes and return eggplant to skillet. Stir in breadcrumbs,
tomato paste and 3 tb 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 and serve.

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

Joel Rapp, ‘Mother Earth’s Vegetarian Feasts’

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