Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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