Title: Sweet stuffed japanese eggplants
 Categories: Vegetarian, Holiday, Main dish, Vt
      Yield: 8 Servings
 
      8    Japanese eggplants
      1 tb Canola oil
  1 1/2 c  Onion; minced
      1 md Red bell pepper; chopped
      1 c  Vegetable stock or water
      1 tb Gingerroot; minced
    2/3 c  Tomato sauce
      2 tb Dark brown sugar
      2 tb Raisins
    1/3 c  Almonds; sliced, blanched
      1 ts Salt, or to taste
      1 tb Curry powder, or to taste
 
   Preheat oven to 350 deg. Spray a 9- by 13-inch baking pan with
  cooking spray.
  
   Make a deep lengthwise slit in each eggplant, but don't cut all the
  way through. Set aside.
  
   To make stuffing, heat oil in alarge skillet and saute onion and bell
  pepper until soft, about 5 minutes. Add remaining ingredients, stir
  and simmer for 2 minutes.
  
   Spread a thin layer of stuffing on bottom of baking pan. 'spoon
  remaining stuffing into the cut of each eggplant and place each
  stuffed egplant on top of stuffing layer in baking dish. Cover pan
  with foil.
   Bake 25 minutes. Uncover, and bake an additional 20 to 25 minutes, or
  until eggplants are tender. Serve over rice. Serves 8.
  
   Per serving: 85 cal; 2 g prot; 4 g fat; 12 g carb; 0 chol; 10 mg
  sod; 2 g fiber; vegan
  
   Source; Vegetarian Times, Jan 94/MM by DEEANN