2 md Eggplants

      4 c  Potatoes, cubed

      8 oz Soya cheese,

      2 tb Vegetable oil

      2 c  Chopped onions

      2 ts Ground cumin seeds

      1 tb Ground coriander seeds

      1 ts Turmeric

    1/2 ts Hot red pepper

    1/4 ts Ground cloves

      1 tb Minced ginger

      2 ea Garlic cloves, minced

      2 md Carrots, diced

      1 lg Green bell pepper, diced

      1 c  Green peas

      1 ea Tomato, diced

      2 tb Fresh lemon juice

           Seasme seeds
  Leaving stems on, slice eggplants in half lengthwise & place cut side down
  in pan.  Cover & bake at 375F for 30 to 40 minutes till tender.
  Whiule eggplant is baking, boil potatoes till tender & drain.  Mash with
  partially melted soya cheese in a large bowl.  Saute onions & dried spices
  in oil for 1 minute.  Add garlic, ginger & saute till onion is translucent.
  Add carrots & cook 5 minutes.  Add peppers & peas & cook till just tender.
  Stir in tomatoes & lemon juice.  Combine sauteed vegetables & potato
  mixture.
  Mash eggplant pulp & push to side.  Mound a quarter of filling on each
  half.  Sprinkle with sesame seeds & bake for 15 minutes at 375F, uncovered.
  Adapted from "New Recipes From Moosewood Restaurant"