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Fresh Mushrooms With Eggplant & Tomato

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRESH MUSHROOMS WITH EGGPLANT & TOMATO
 Categories: Appetizers, Vegetarian
      Yield: 6 Servings
 
      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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