Fresh Mushrooms With Eggplant And Tomato

Recipe Ingredients

1 lb	454g / 16oz	Eggplant
		Salt
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Onion - chopped (medium)
1 tablespoon	15ml	Celery stalk - chopped (large)
2 tablespoons	30ml	Firm mushrooms - chopped (medium)
1 1/2 teaspoons	7.5ml	Garlic - chopped
1 teaspoon	5ml	Tomato - chopped (large)
2 tablespoons	30ml	Breadcrumbs
1 tablespoon	15ml	Tomato paste
5 tablespoons	75ml	Fresh parsley - chopped
1 teaspoon	5ml	Basil
		Fresh lemon juice
30		Mushrooms

Recipe Instructions

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 tbs oil in a skillet over a medium heat. Cook eggplant until softened. Let cool.

Heat remaining oil and cook onion, celery, chopped mushrooms and garlic for 4 minutes. Add tomatoes and return eggplant to skillet. Stir in breadcrumbs, tomato paste and 3 tbs 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 warm and then sprinkling with parsley.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

Source:
FlavorWeb : A Compendium of Great Taste

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