(4 servings)

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"