Aubergine Bean Stew With Polenta

How should we be motivated in our study of Revelation or for that matter, the study of what theologians call, “Eschatology”? First, we should realize that God has a wise plan for the world that He has set from eternity past that He will fulfill His plan according to His will. Nothing is catching Him by surprise. Second, we know that God will be the victor. Despite what we see, evil and Satan will not win in the end. This gives us incredible hope. Third, we are reminded that this world is not our home. Our time here on earth is but a vapor (Jas. 4:14). We should live with abandon for the glory of God and look forward to the greater joy that awaits us. Fourth, we learn to assess our values. We learn that all that really matters is what lasts for eternity. All in this world will be burned up. Only God’s Word and human souls will live forever. Fifth, we know that God is holy. Heaven is about holy living. Our true identity in Christ is holiness. That’s why Peter concludes after discussing the end times: “What sort of people ought you to be in holy conduct and godliness” (2 Pet. 3:11). Sixth, knowing the terrible fate of those without Christ, how can we who claim to believe the Scriptures and truly love people refrain from sharing Jesus with them? And seventh, we have been given a glimpse in chapters 4 and 5 of Revelation into the glorious throne-room of God in heaven. May we worship God on earth as all of creation worships Him in heaven.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains		Food networ, Food8	1	Servings

INGREDIENTS

4		Black olives in brine
		drained and sliced
		4 to 5
		off the stone
2	T	Drained capers
1	T	Raisins, 1 to 2
2		Drypack sundried tomatoes
		diced
3		Cloves garlic, crushed 3 to
4		Spring onions, trimmed and
		sliced
1		Good pinches crushed dried
		chillies 1 to 2
300		Stock, 1/2 pint
150		Dry red wine, 1/4 pint
1		Aubergine, peeled and diced
		approximately
		350g
3		Courgettes, diced
2		400 g, 14oz cans whole
		tomatoes drained
		and cut into strips
		Salt and freshly ground
		black pepper
1		425 g, 15oz can barlotti
		beans drained
2	T	Shredded fresh basil leaves
		2 to 3
4	T	Chopped fresh parsley, 4 to

INSTRUCTIONS

4
5
Combine the olives, capers, raisins, sundried tomatoes, garlic,
onions, chillies, stock and wine in a large non-reactive flame proof
casserole or saucepan. Cover and bring to a boil. Boil for 5-7
minutes.  Add the aubergine, courgettes, tomato strips, and season to
taste.  Simmer, uncovered for 10-15 minutes. Stir in beans and the
herbs and  simmer, stirring occasionally, for 5-10 minutes more, until
the  aubergine is tender. (see other recipe for the polenta)  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 513 Calories From Fat: 25 Total Fat: 3g Cholesterol: 0mg Sodium: 2554.8mg Potassium: 2515mg Carbohydrates: 101.9g Fiber: 33.6g Sugar: 25.4g Protein: 30.7g