Title: Ginger Stuffed Eggplant
Categories: Vegetarian
Yield: 6 Servings

6	md	Eggplants
2		Onions, chopped
		Oil
		Tamari
1/4	c	Grated ginger
9		Celery stalks, sliced
3		Red peppers, sliced
6	tb	Peanut butter
1	ts	Curry powder
1	ds	Cayenne
1	ds	Nutmeg

Cut eggplants in half lengthways. Hollow out shells & set aside. Cube eggplant pulp. Saute onions & eggplant cubes in oil till tender. Add a tb or so of tamari to taste.

In a large bowl, mix eggplant mixture, ginger, celery, peppers, peanut butter, cayenne & nutmeg. Place in eggplant shells & bake at 350F for 45 minutes.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

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