Title: Japanese braised eggplant
 Categories: Vegetarian
      Yield: 4 Servings
 
      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.
  
  "New Recipes From Moosewood"