Eggplant (Aubergine) Stuffed Mushrooms - cooking recipe

Ingredients

6 large mushrooms, stems removed and chopped
2 tablespoons butter
1 cup eggplant, peeled and finely chopped
1/4 cup onion, finely chopped
1 garlic clove, finely chopped
salt and pepper
1 pinch cayenne
3 tablespoons fresh breadcrumbs
2 tablespoons parmesan cheese, grated
6 tablespoons mozzarella cheese, grated

Preparation

In a skillet cook the chopped stems, eggplant, onion and garlic in the butter, stirring for 8 to 10 minutes or until softened and all the liquid is evaporated.
Transfer the mixture to a small bowl and stir in the bread crumbs, Parmesan, salt and pepper and cayenne.
Divide the filling among the caps, packing it slightly and bake the mushrooms in a baking dish in a preheated 400 degree oven for 15 minutes.
Sprinkle on the mozzarella cheese and continue baking for about 10 more minutes or until cheese is melted and slightly brown.