Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Japanese eggplants 2/3 c Tomato sauce
1 tb Canola oil 2 tb Dark brown sugar
1 1/2 c Onion; minced 2 tb Raisins
1 md Red bell pepper; chopped 1/3 c Almonds; sliced, blanched
1 c Vegetable stock or water 1 ts Salt, or to taste
1 tb Gingerroot; minced 1 tb Curry powder, or to taste

Preheat oven to 350 deg. Spray a 9- by 13-inch baking pan with
cooking spray.

Make a deep lengthwise slit in each eggplant, but don't cut all the
way through. Set aside.

To make stuffing, heat oil in alarge skillet and saute onion and bell
pepper until soft, about 5 minutes. Add remaining ingredients, stir
and simmer for 2 minutes.

Spread a thin layer of stuffing on bottom of baking pan. 'spoon
remaining stuffing into the cut of each eggplant and place each
stuffed egplant on top of stuffing layer in baking dish. Cover pan
with foil.
Bake 25 minutes. Uncover, and bake an additional 20 to 25 minutes, or
until eggplants are tender. Serve over rice. Serves 8.

Per serving: 85 cal; 2 g prot; 4 g fat; 12 g carb; 0 chol; 10 mg
sod; 2 g fiber; vegan

Source; Vegetarian Times, Jan 94/MM by DEEANN

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