6 md Eggplants 2 ea Onions, chopped Oil Tamari 1/4 c Grated ginger 9 ea Celery stalks, sliced 3 ea 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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