The church at Ephesus faced a culture characterized by immorality. We, too, live in a culture tolerant of sexual immorality. It is popular to be open-minded to many types of sin, calling them personal choices or alternative lifestyles. But when the body of believers begins to tolerate sin in the church, it is lowering the church's standards and compromising its witness. Remember that God's approval is infinitely more important than the world's. Use God's Word, not what people around you are willing to accept, to set the standards for what is right or wrong.

Bruce Barton

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Vegetarian	Ethnic, Vegetarian, Rice	4	Servings

INGREDIENTS

1	c	Rice
1	lg	Eggplant
		Salt
2	lg	Potatoes
14	oz	Can tomatoes
4		Garlic cloves, chopped
1		Onion, chopped
1	pn	Pepper
1	c	Olive oil
2	tb	Ghee
2	tb	Flour
2 1/2	c	Soya Milk
1	pn	Nutmeg
		Salt & pepper
1	ts	Allspice

INSTRUCTIONS

Wash rice & soak for 30 minutes.  Slice eggplant into rounds & soak in
slightly salted water.  Peel & cut potatoes into rounds. Put rice in a pan
with the tomatoes, garlic, onion, salt & pepper. Add 2 c water & allow to
simmer gently until the water has been absorbed.
Dry the eggplants & fry in the olive oil until they just begin to turn
golden.  Put side.  Fry the potatoes in the same way.
Make the white sauce.  In a pot, heat the ghee. Gradually stir in the
flour, then the soya milk.  Add a pinch of salt, pepper & nutmeg. Simmer
gently for 1 minute. Set aside.
Grease a casserole dish.  Put in a layer of potatoes, followed by eggplant
& finally the rice mixture. Space out the allspice berries on the top. Add
the sauce. Bake at 375F for about 30 minutes.
Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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