1 med. eggplant
3 stalks celery, sliced
1 lg. onion, chopped
2/3-1 c. ground gluten or reconstituted granburger
3 tbsp. oil

Slice and peel eggplant. Soak in cold salt water 20 minutes. Parboil 5-7 minutes and overlap in rows in a baking dish. Saute celery, onions and granburger in oil until vegetables are crispy tender, adding water as necessary.

SAUCE:

1/2 c. raw cashews
1/2 c. water
1 tbsp. lemon juice (optional)
1 tbsp. sesame seed
1-2 tbsp. yeast flakes
1-2 tbsp. oil
3/4 tsp. salt
1/2 tsp. onion powder
Dash celery seed & garlic powder
1 (4 oz.) jar pimentos or
1 c. canned tomatoes

Whiz ingredients in blender until very smooth. Add pimentos, blend until smooth. Pour over vegetables. Bake at 325 degrees for 30-35 minutes or until done. Yield: 6 servings.