VEGETABLE STUFFED AUBERGINE (EGGPLANT) Imperial (Metric) American Calories ----------------- ----------------- -------- 8 oz (225g) aubergine 1/2 pound eggplant 32 1 onion 1 small onion 10 2 teaspoons vegetable oil 2 teaspoons vegetable oil 80 1 small green pepper 1 small green pepper 24 1 stick celery 1 stalk celery 5 2 tomatoes 2 small tomatoes 20 2 oz (50g) mushrooms 1 cup mushrooms 5 salt and pepper salt and pepper 1 teaspoon brown sugar 1 teaspoon raw sugar 17 1 teaspoon marjoram 1 teaspoon marjoram 4 fl oz (100ml) tomato juice 1/2 cup tomato juice 25 -------- Total 220 Cook the aubergine (eggplant) whole in boiling water for 10 minutes. Drain. Skin the tomatoes and chop all the vegetables. Sauté the onion in the oil until becoming tender, then add the rest of the vegetables and seasonings and cook for 10 minutes. Cut the aubergine (eggplant) in half, scoop out the centre and chop. Mix it into the onion mixture and stuff the shell. Arrange in a baking dish, top with tomato juice, and pour in a little water in the bottom of the dish to prevent the aubergine (eggplant) burning. Cover and bake at 350°F (180°C/Gas Mark 4) for 30 minutes. from: Slimming the Vegetarian Way by Leah Leneman Thorsons Publishing Group (1989)