God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
When we enjoy God, we enjoy Him in His eternity without any flux... After many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.
Spiritual pride is very apt to suspect others, but a humble saint is most jealous of himself. He is as suspicious of nothing in the world as he is of his own heart. The spiritually proud person is apt to find fault with other saints...and to be quick to notice their deficiencies. But the eminently humble Christian has so much to do at home, and sees so much evil in his own heart, and is so concerned about it, that he is not apt to be very busy with other hearts... Pure Christian humility disposes a person to take notice of everything that is good in others, and to make the most of it, and to diminish their failings, but to give his eye chiefly on those things that are bad in himself.
Preheat oven to 350F.
With a tablespoon, scoop out some of the pulp from the eggplant halves,
making sure not to break the skin. Place the eggplant halves on a large
platter and sprinkle generously with slat. Let stand about 20 minutes to
allow the salt to draw out the eggplant's bitter juices. Pat the eggplant
dry with paper towels.
Dice the pulp of the eggplant and put it in a bowl with the tomatoes,
mozzarella, basil, parsley, garlic, and olive oil. Season with salt and
pepper flakes. Fill the eggplant's cavities with this mixture.
Oil a baking dish lightly, and put the eggplant halves into the dish. Bake
until they are lightly golden, soft to the touvh, and easily pierced with
the tip of a thin knife, 15 to 25 minutes, depending on the size of the
eggplants. Serve hot or at room temperature.
NOTES:
This is from Biba Caggiano's _Trattoria Cooking_ cookbook. It is easy to do
and can be doubled and frozen for an additional meal later on.
One of Biba's notes is that she will dice any leftover eggplant and toss it
quickly in a skillet with extra virgin olive oil and freshly diced tomatoes
and serve it over penne, shells, or rigatoni.
Recipe by: Janet Morrissey <janetm@MAGNUS1.COM>
Posted to recipelu-digest Volume 01 Number 178 by RecipeLu
<recipelu@geocities.com> on Oct 29, 1997
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