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Ingredients:
2 md Eggplants (cut in half lengthwise)
1/2 c Dry sherry
1/3 c Tamari soy sauce
1 tbsp Molasses
1/4 c Vegetable oil
8 oz Tempeh, cubed
2 1/2 c Chopped onions
2 tsps Ground fennel seeds
1/4 tsp Cayenne
1 tsps Ground coriander
1 md Green bell pepper, diced
4 c Sliced mushrooms
3 tbsps Tomato paste
Salt to taste
Brown rice
Chopped scallions
Toasted sesame seeds

Preparation:
1. Mix together the sherry, soy sauce & molasses. Oil a baking pan and pour sherry mixture into pan. Place eggplant slices face down and cover tightly & bake at 350F for 45 minutes.

2. In hot oil, brown cubed tempeh, 1/2c of onions, 1 ts fennel & cayenne for 20 minutes. Stir frequently to avoid burning. In a separate pot, sauté remaining onion, coriander, remaining fennel till onions are translucent. Add peppers & mushrooms & sauté 15 to 20 minutes.

3. With a slotted spoon, lift tempeh & onions from oil & stir into sautéed vegetables. Stir in tomato paste & 2 tbsps braising liquid from eggplant pan. Salt filling.

4. Turn eggplant halves over, carefully mash pulp & push to sides leaving a hollow center. Fill each hollow with 1/4 of filling. Cover pan tightly & bake at 350F for 20 minutes till piping hot.

5. Serve on bed of rice, pour over some juice from baking pan & sprinkle with scallions & sesame seeds.