Japanese Braised Eggplant

Ingredients: Tablespoon Tomato Paste Medium Eggplants Cup Vegetable Oil Teaspoon Cayenne Cup Chopped Onions Cup Sliced Mushrooms Toasted Seasme Seeds Cup Tamari Soy Sauce Oz Tempeh, Cubed Chopped Scallions Teaspoon Ground Fennel Seeds Medium Green Bell Pepper, Diced Brown Rice Salt To Taste Tablespoon Molasses Teaspoon Ground Coriander Cup Dry Sherry Makes:

Directions:

Leaving stems on, cut eggplants in half lengthwise. Mix together the sherry, soy sauce & molasses. Oil a baking pan. Pour sherry mixture into pan, place eggplant slices face down, cover tightly & bake at 350F for 45 minutes. Brown cubed tempeh, 1/2c of onions, 1 ts fennel & cayenne in oil for 20 minutes. Stir frequently to avoid burning. In a separate pot, saute remaining onion, coriander, remaining fennel till onions are transluscent. Add peppers & mushrooms & saute 15 to 20 minutes. With a slotted spoon, lift tempeh & onions from oil & stir into sauted vegetables. Stir in tomato paste & 2 tb braising liquid from eggplant pan. Salt filling. Turn eggplant halves over, carefully mash pulp & push to sides leaving a hollow centre. Fill each hollow with 1/4 of filling. Cover pan tightly & bake at 350F for 20 minutes til piping hot. Serve on bed of rice, pour over some juiice from baking pan & sprinkle with scallions & sesame seeds. "New Recipes From Moosewood"

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