Fresh Mushrooms with Eggplant and Tomato

[Guest guest]

These were wonderful.

 

Fresh Mushrooms with Eggplant and Tomato

 

1 lb. eggplant salt

3 tbsps. olive oil

1 medium onion, chopped

1 large celery stalk, chopped

2 medium firm mushrooms, chopped

1 1/2 tsps. garlic, chopped

1 large tomato, chopped

2 tbsps. breadcrumbs

1 tbsp. tomato paste

5 tbsps. fresh parsley, chopped

1 tsp. basil

fresh lemon juice

30 medium whole mushrooms

 

Cut eggplant in half lengthwise. Make crisscross patterns in the pulp and

sprinkle with salt. Let stand for 30 minutes. Rinse thoroughly, drain well,

drying with paper towels. Peel and coarsely chop. Heat 2 tbsps. oil in a

skillet over a medium heat. Cook eggplant till softened. Let cool. Heat

remining oil and cook onion, celery, choped mushrooms and garlic for 4

minutes. Add tomatoes and return eggplant to skillet. Stir in breadcrumbs,

tomato paste and 3 tbsps. 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.

 

Makes 6 servings.