Fresh mushrooms with eggplant and tomato

6 servings

Ingredients

Quantity Ingredient
1 pounds Eggplant
Salt
3 tablespoons Olive oil
1 medium Onion, chopped
1 large Celery stalk, chopped
2 mediums Firm mushrooms, chopped
1½ teaspoon Garlic, chopped
1 large Tomato, chopped
2 tablespoons Breadcrumbs
1 tablespoon Tomato paste
5 tablespoons Fresh parsley, chopped
1 teaspoon Basil
Fresh lemon juice
30 mediums Whole mushrooms

Directions

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 tb 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 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 & serve.

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

Joel Rapp, "Mother Earth's Vegetarian Feasts"

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