Fresh Mushrooms with Eggplant & Tomato

Directions

Cut eggplant in half lengthwise.

Make crisscross patterns in the pulp and sprinkle with salt.

Let stand for 30 minutes. Rinse thoroughly and drain well, drying with paper towels.

Peel and coarsely chop.

Heat 2 tablespoons oil in a skillet over a medium heat.

Cook eggplant until 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 bread crumbs, tomato paste and 3 tablespoons 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 watm and then sprinkling with parsley.