vegetarian liver? I didnt know veggies had livers!!

Hey everyone! The Jewish holidays are over for now. The leftovers are gone. No more gefilte fish with horsradish until march. No latkes to speak of. Being Jewish is more than going to the temple during Yom kippur. Its a cultural thing. Its the food and traditions that come along with it. If you ask any Jewish person about Jewish tradition,undoubtedly they will mention some type of traditional dish. If you keep them talking, it wont be long before it comes out...certain foods remind them of the holidays or things their parents made them as a kid. I am totally convinced that you just have to be Jewish to appreciate certain edibles. Like pickled beets,herring in cream sauce,lox, whitefish salad. Chopped liver is the one thing that reminds me of my parents. It reminds me of the holidays and how my mother made it. I haven't eaten any meat other that fish in ten years and I have to be honest, I miss my mothers home made chopped liver the most. Ive been eating more vegetables lately as part of my efforts to eat healthier. Steamed brocolli and sauteed asparagus are great,but it gets boring after a while. I bought a beautiful eggplant on Sunday at the green market and decided to do my own riff on vegetarian chopped liver. So whatever your heritage,I hope your inspired to dig up one of your favorite recipes and put a new spin on an old classic. 1 2pound eggplant 1 small can of string bean 1 large onion chopped 3 cloves of garlic, minced 4 hard boiled eggs and 3 hard boiled yolks Salt and pepper to taste 3 tbs olive oil,1 set to the side Roast your eggplant in a 350 degree oven until soft for about an hour. Start checking to see if its soft after 45 minutes. When its soft,cover it with tin foil and let it rest and cool off. After 30 minutes, your eggplant will look very deflated. You should be able to drain a lot of the liquid out. Don't make it too dry. This step is really about preference as it affects how dry your end product will be. After I drain a bit of liquid out I split open the eggplant and scoop out the flesh with a tablespoon. Set to the side. Sautee your onions in 2 tbs of olive oil on a very low flame for 20 minutes or until your onions are really caramelized. This has to be done slow. If you burn your onions your "liver" will have a bitter taste. When your onions are nice and caradmelized add your garlic and string beans and Sautee for another 5-7 minutes. Add the string beans, onions, and garlic to a food processor with the eggplant, eggs and yolks and processprooth.I was actually working with a mini chopper so my texture is a bit chunkier than usual. If neccesary drizzle in the lat reserved tablespoon of oil. Hope you enjoy!