Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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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