Sweet Stuffed Japanese Eggplants

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Sweet Stuffed Japanese Eggplants Ingredients

8 Japanese eggplants	2/3 c Tomato sauce
1 tb Canola oil	2 tb Dark brown sugar
1 1/2 c Onion; minced	2 tb Raisins
1 md Red bell pepper; chopped	1/3 c Almonds; sliced, blanched
1 c Vegetable stock or water	1 ts Salt, or to taste
1 tb Gingerroot; minced	1 tb Curry powder, or to taste

Instructions for Sweet Stuffed Japanese Eggplants

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 dont 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: VegetablesCuisine: Japanese

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