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"