Some might find it surprising that I would teach my nine-year-old about God’s wrath toward sin. But I find it surprising that any loving person would withhold this truth from another person they love. Because only when we understand God’s wrath toward sin can we realize that we need to be saved from it. Only when we hear the very bad news that we’re deserving of judgment can we appreciate the very good news that God has provided salvation through His Son.

C.J. Mahaney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains		Side dish, Vegetables, Low-cal, Microwave	6	Servings

INGREDIENTS

1		Medium Eggplant
2		Seeded tomatoes, chopped-2 c
1	cn	Chopped green chilis (4 oz)
1/2	ts	Dried oregano
1/4	ts	Ground cumin
1/2	c	Shredded Monterey Jack

INSTRUCTIONS

Rinse eggplant and cut off top.  Peel, if desired.
Cut crosswise into 1/2 inch slices.  Place slices in a 12x7 1/2x2 inch
microwave safe baking dish.  Add 2 T water. Cover with vented microwave
safe plastic wrap. Micro cook on 100 percent power (high) 5 to 7 minutes or
till tender, turning the dish once.  Drain.
Combine chopped tomatoes, chili peppers, oregano, cumin, 1/8 t salt, and
1/8 t  pepper in a mixing bowl.
Pour over eggplant, cook uncovered on high for 1 to 2 minutes or till
heated through.  Sprinkle with cheese.
Let stand, covered, for 2 to 3 minutes to melt the cheese. Each Serving:
65 calories, 4g Protein, 6g Carbohydrate, 3g Fat, 0mg Cholesterol, 153mg
Sodium.

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