Japanese Braised Eggplant

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"