We are called to love others. We share the gospel became we love people. And we don’t share the gospel because we don’t love people. Instead, we wrongly fear them. We don’t want to cause awkwardness. We want their respect, and after all, we figure, if we try to share the gospel with them, we’ll look foolish! And so we are quiet. We protect our pride at the cost of their souls. In the name of not wanting to look weird, we are content to be complicit in their being lost.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy			1	Servings

INGREDIENTS

1	sm	Eggplant; pared & cubed (about 4 c.)
1/2	c	Chopped bell pepper
3/4	c	Chopped onion
4	tb	Butter
1 1/2	tb	Flour
1	cn	(10 1/2 oz) cream of chicken soup
1	ts	Sugar
1/2	ts	Salt
1/4	ts	Black pepper
1/8	ts	Oregano
1	c	Grated sharp cheddar cheese
4		Eggs; beaten
1		Tomato; peeled & chopped
2		Frozen pie crusts
		Parmesan cheese

INSTRUCTIONS

Partially bake crusts in preheated 450* oven for 6 min. Cook eggplant
covered in boiling salted water for 8-10 min; drain well. Cook onion and
pepper in butter until tender. Blend in flour, soup, salt, sugar, oregano
and black pepper. Heat until bubbly. Remove from heat. Stir in beaten eggs.
Fold in tomato, cheese and eggplant. Pour into pie shells. Top with
Parmesan cheese; bake for 30 min. at 350*. Freezes well.
Posted to EAT-L Digest  by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM>
on Dec 2, 1997

A Message from our Provider:

“God weeps for you”