Recipe submitted by Marilyn Perry of Perry Ranch Produce in Tulare for the 1989 Visalia Farmers Market Harvest Cookbook.


2 large eggplants

1 onion, chopped

1/4 cup olive oil

1/4 pound sliced mushrooms

2 tomatoes, chopped

1/2 cup raisins

1 1/2 teaspoons salt

1 1/2 teaspoons oregano

3/4 cup cooked macaroni

2 cups shredded monterey Jack cheese

How to Make:

Cut the eggplant in half lengthwise and remove pulp with sharp knife and spoon, leaving 1/4 inch shell. Coarsely chop pulp.

In a large skillet, saute onion in oil until soft but not brown, add chopped eggplant and cook 3 minutes. Preheat oven to 375 degrees.

Stir in mushrooms, tomatoes, raisins, salt and oregano. Cover and simmer for 5 minutes. Remove from heat and stir in macaroni and 1 cup of cheese.

Spoon mixture into eggplant shells and sprinkle with remaining 1 cup cheese. Bake for 20 minutes. Serves 4.