Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Eggplants
1/2 c Dry sherry
1/3 c Tamari soy sauce
1 tb Molasses
1/4 c Vegetable oil
8 oz Tempeh, cubed
2 1/2 c Chopped onions
2 ts Ground fennel seeds
1/4 ts Cayenne
1 ts Ground coriander
1 md Green bell pepper, diced
4 c Sliced mushrooms
3 tb Tomato paste
Salt to taste
Brown rice
Chopped scallions
Toasted seasme seeds

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.

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