Recipes

2 medium eggplants, halved
1/2 cup olive oil
1 medium onion, chopped
2 medium tomatoes, chopped
4 oz. can water chestnuts, sliced
1/2 lb. fresh mushrooms, sliced
1/4 cup minced parsley
2 cloves minced garlic
2 T. lemon juice
2 T. dry white wine
1/2 cup minced celery
3-4 leaves fresh basil or 1/2 t. dry
Salt and pepper, to taste
1 cup shredded Swiss cheese
1/2 cup chopped walnuts or almonds
Nutty onions: 4 large sweet onions, cut in half
1 cup broth or bouillon
2 T. butter
2 t. honey
1 t. grated lemon rind
1/4 t. paprika
1/4 cup finely chopped pecans, toasted before chopping

Preheat oven to 375° and butter a 9 inch by 13 inch by 2 inch casserole. Scoop out eggplant pulp to leave about a 3/4 inch shell, sprinkle salt inside and place upside down on paper towels for about 15 to 20 minutes. Then heat oil in large skillet and when hot, saute the shells for about 5 minutes and drain on paper towels. Set aside. In same pan, add in rotation one at at time the remaining items, also salt and pepper. Saute on lowered heat, stirring, for about 1 minutes. Watch carefully. Remove excess oil. Place eggplant shells in prepared dish, fill shells with the vegetable mixture and place cheese on top evenly. Paprika may be sprinkled on at this time if desired. Pour 1/2 cup of very hot water in dish and cover with foil. Bake until tender when tested, 30 to 35 minutes. Sprinkle with nuts before serving. Serves 4.
Nutty onions: Heat oven to 350°. Place onions to fit in baking dish cut side up. In skillet, mix bouillon, butter, honey, lemon rind, salt and paprika. Simmer about 2 minutes on low heat. Pour over onions and bake (covered with foil) for 50 to 60 minutes. Remove foil, sprinkle pecans on top, close door and let sit 10 minutes.