*  Exported from  MasterCook  *
 
                  FRESH MUSHROOMS WITH EGGPLANT AND TOMATO
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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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