Baked Eggplant With Olive Stuffing

All other things derive being – their ‘is-ness’ is secondary. But God did not derive His being from any other – His ‘is-ness’ is underived, original, eternal! He was, and is, and is to come, the eternal ‘I Am.’ Rather than concealing His identity, this Name reveals the deepest mystery of His being, and rocks our minds with the discovery that we cannot begin to fathom the mind and life of this eternal God.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains, Dairy	American	Vegetable	4	Servings

INGREDIENTS

2		Eggplants, cut in half
2	T	Olive oil
1		Onion, diced
3		Cloves garlic, chopped
2		Tomatoes, seeded and
		diced
1	t	Chopped fresh marjoram
1/2	c	Pitted chopped kalamata
		olives
1/2	c	Bread crumbs
1/3	c	Grated Parmesan cheese
		Salt and black pepper to
		taste

INSTRUCTIONS

From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>  Date:    Thu, 27 Jun
1996 23:10:25 EDT Preheat oven to 350 F.  Place  eggplant on a baking
sheet and drizzle with 1 tablespoon of the olive  oil. Bake for 20 to
30 minutes, or until tender. While the eggplant  is baking, heat the
remaining 1 tablespoon olive oil in a medium  saute pan until very hot.
Add onion and garlic and saute until you  can smell the aroma, 1 to 2
minutes. Add tomatoes, toss with onion,  and saute lightly. Add
marjoram and saute for about 2 minutes. Remove  from heat and let cool.
Place cooled tomato mixture in a bowl and add  olives, bread crumbs,
and Parmesan cheese; mix well. When eggplant is  tender, remove from
oven and let cool slightly. (Leave oven at 350 F  for baking the
stuffed eggplant.) Scoop the middle of the eggplant  out, leaving 1
inch of flesh all the way around. Do not break the  skin. Let the
eggplant flesh cool, then chop roughly and add to the  stuffing. Season
with salt and pepper. Place the stuffing back into  the 4 eggplant
halves. Bake for 15 to 20 minutes, or until stuffing  is golden brown.
Serve hot.  Recipe is from Cooking with Caprial American Bistro Fare by
Caprial  Pence.  EAT-L Digest 27 June 1996  From the EAT-L recipe list.
Downloaded from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 208 Calories From Fat: 121 Total Fat: 13.7g Cholesterol: 7.3mg Sodium: 565.3mg Potassium: 179.3mg Carbohydrates: 16.2g Fiber: 2g Sugar: 3g Protein: 5.9g