Peel the Eggplant. Slice Eggplant Lengthwise into long thin strips (8-10 for an average eggplant). Toss the Eggplant with the sea salt and leave to sit for about an hour (this will help to remove bitterness). Squeeze out juice from the eggplant and toss with marinade (Olive Oil, Apple Cider Vinegar, and Nama Shoyu). Let sit atleast an hour, but overnight marinating = cosmic taste party…Blend Mushrooms, Sun-dried tomatoes, Basil leaves, Nama shoyu, Olive oil, and Nutritional Yeast in food processor. Whiz it all up until it is homogenous and looks like ravioli filling. Add Nama shoyu as needed. Fold in Chopped Yellow Pepper. Pat eggplant slices dry of extra marinade and lay them out. Place a healthy dollop of filling on each slice and roll up like manicotti. Dehydrate for a few hours and enjoy!