Yield: 30 Servings
| Measure | Ingredient |
|---|---|
| 30 larges | Mushrooms |
| 1½ cup | Eggplant; peeled & chopped |
| ¼ cup | Green pepper |
| ¼ cup | Onion; chopped |
| 1 \N | Clove garlic; minced |
| 2 tablespoons | Olive oil |
| ½ \N | 6 ounces can tomato paste |
| 2 tablespoons | Water |
| 1 tablespoon | Red vinegar |
| 1½ teaspoon | Thyme |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
1. Remove stems from mushrooms; chop 1 cup. Save remaining mushroom stems for another use.
2. Combine chopped mushrooms, eggplant, green pepper, onion, garlic and olive oil in a casserole.
3. Microwave on high (100%) 5 to 6 minutes or until vegetables are starting to become tender.
4. Add remaining ingredients. Microwave (high-100%) 7 to 8 minutes or until flavors are blended.
5. Place mushroom caps on glass serving tray. Loosely cover with waxed paper. Microwave (high-100%) 2 to 3 minutes or until heated.
6. Fill with eggplant mixture, mounding slightly. Microwave (high-100%) 3 to 4 minutes or until heated through. Serve warm.
Posted to recipelu-digest Volume 01 Number 434 by RecipeLu <recipelu@...> on Jan 02, 1998