Temptation, in and of itself, is not sin. This is critically important, especially for those who suffer from an overly sensitive and tender conscience. Jesus was repeatedly tempted (Heb. 2:17-18; 4:15; Mt. 4), but he was sinless. We must resist thinking that we are sub-Christian or sub-spiritual simply because we are frequently tempted. It was the great reformer Martin Luther who first said, “You can't prevent the birds from flying over your head, but you can keep them from building a nest in your hair.” His point is that a temptation only becomes a sin when you acquiesce to it, as it were “fondle” it and “enjoy” it.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains, Dairy	California	Light meals, Main course, Vegetables, Pasta & pas	6	Servings

INGREDIENTS

1/4	c	Olive oil
1/3	c	White wine — adjust as
		Needed
2		Cloves garlic — minced
2	c	Chopped tomatoes
2	sm	Japanese-style eggplants —
		Peeled and cubed
2		Yellow bell peppers, roasted
		Peeled — seeded and
		Chopped
2	tb	Pitted Greek olives
2	tb	Capers
2	tb	Chopped fresh basil
6	c	Cooked spaghetti or
		Fettucine
3	tb	Grated Parmesan cheese
		Freshly ground pepper — to
		Taste

INSTRUCTIONS

1. In a skillet, heat olive oil and 1/4 cup wine and saute garlic for 1
minute at medium-high heat. Add tomato and eggplants and continue to cook,
stirring frequently, for 10 minutes more. If the mixture dries out too
fast, lower the heat, and add 1/4 cup more wine.
2. Chop the peeled peppers coarsely and add to the saute. Add olives,
capers, and basil to saute. Reheat spaghetti in heated water for 1 minute,
then drain and toss with saute. Season with Parmesan and pepper and serve
immediately.
Recipe By     : The California Culinary Academy
From: Love2bake@aol.Com               Date: Thu, 8 Dec 1994 14:07:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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