The Queen Mary, lying in repose in the harbor at Long Beach, California, is a fascinating museum of the past. Used both as a luxury liner in peacetime and a troop transport during the Second World War, its present status as a museum the length of three football fields affords a stunning contrast between the lifestyles appropriate in peace and war. On one side of a partition you see the dining room reconstructed to depict the peacetime table setting that was appropriate to the wealthy patrons of high culture for whom a dazzling array of knives and forks and spoons held no mysteries. On the other side of the partition the evidences of wartime austerities are in sharp contrast. One metal tray with indentations replaces fifteen plates and saucers. Bunks, not just double but eight tiers high, explain why the peacetime complement of 3000 gave way to 15,000 people on board in wartime. How repugnant to the peacetime masters this transformation must have been! To do it took a national emergency, of course. The survival of a nation depended upon it. The essence of the Great Commission today is that the survival of many millions of people depends on its fulfillment.

Ralph Winter

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats, Eggs		Vegetables	4	Servings

INGREDIENTS

1	c	Walnut meats this season's, if possible
1	sm	Garlic clove: (see note)
1/4	c	Fresh bread crumbs
1 1/2	c	Boiling water, approximately
3	ts	Walnut or olive oil
1/4	ts	Fennel seeds, crushed with a pestle
		Salt and pepper
		Salt
4		Rounds of eggplant 3/8-to-1/2-inch thick
		Light olive or peanut oil
		Freshly ground pepper
		Parsley or fennel leaves finely chopped or left in sprigs

INSTRUCTIONS

WALNUT SAUCE WITH FENNEL
THE EGGPLANT
WALNUT SAUCE WITH FENNEL: Put the walnuts, garlic and bread crumbs in a
food processor and process briefly until everything is the texture of fine
crumbs. With the motor running, gradually pour in about 1 cup of the water.
Stop and scrape down the sides, then add enough water until it is the
consistency you want. (It will thicken somewhat as it sits.) Stir in the
oil and fennel seeds and season to taste with salt and pepper. THE
EGGPLANT: If the eggplant is mature with lots of developed seeds when
sliced, lightly salt the slices and let them sit for 30 minutes. Blot with
paper towels to draw off bitter juices. If the eggplant is light-colored
and firm, without the presence of large seeds, just slice it and go onto
the next step. Preheat the broiler. Brush both sides of the eggplant
generously with oil. Place about 3 inches from the heat source and broil
until golden brown. Turn the rounds over and broil until nicely colored and
tender. If the eggplant looks dry, brush a little more oil over the top.
Set the broiled eggplants on a platter and spoon a little of the walnut
sauce over the tops. Season with pepper and garnish with the fennel leaves
or parsley. Serve hot or slightly cooled. (NOTE: If you are not planning to
use the sauce right away, omit the garlic and add it just before you use
it. This way the sauce will keep well for at least a week, refrigerated)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“You’re never too old for God”