2 med. size eggplants
4 strips bacon
1 clove garlic
1/2 lb. mushrooms
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. chopped Italian parsley
1 1/2 c. hot stock
3 tbsp. tomato paste
1/2 tsp. salt
2 onions
4 tomatoes
1 1/2 c. long grain rice
1/2 tsp. paprika
1/8 tsp. ground caraway
1/4 c. grated Swiss cheese
7 tbsp. sour cream
1/8 tsp. sugar

Cut eggplant in half lengthwise and scrape out the pulp and chop fine. Salt inside of eggplant cases. Dice bacon. Peel and finely chop onion and garlic cloves. Peel and dice tomatoes. Clean mushrooms and slice thinly.

Preheat oven to 400 degrees. Place bacon in saucepan and saute until crisp. Add onions, garlic, cloves, mushrooms and eggplant pulp; stir fry briefly. Add tomatoes and steam covered over low heat for 5 minutes. Mix in rice and season with spices and parsley. Place eggplant cases in an ovenproof dish.

Spoon filling into cases. Sprinkle with cheese and pour in vegetable stock. Bake for 40 minutes. Remove from pan and keep warm. Whisk cooking liquid with sour cream, tomato paste and sugar together. Boil briefly and serve with stuffed eggplant. 400 calories per serving.