God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed!
Eggplant, peeled and cut into 1/2 cubes (about 4 cups)
3/4
c
Chopped onion
1/3
c
Chopped celery
1/4
c
Olive oil or cooking oil
1
cn
(16-oz) tomatoes, drained and cut up
3
tb
Wine vinegar
2
tb
Tomato paste
1
ts
Sugar
1/2
ts
Salt
1
ds
Ground red pepper
1/2
c
Sliced pitted ripe olives
2
tb
Pine nuts
1
tb
Snipped fresh parsley
1
tb
Capers, drained
INSTRUCTIONS
PREPARATION: In a large skillet cook eggplant, onion, and celery in hot
olive oil or cooking oil, covered, over medium heat for 5 - 8 minutes or
until just tender.
Stir in tomatoes, wine vinegar, tomato paste, sugar, salt and red pepper.
Cook uncovered, over low heat for 5 minutes, stirring occasionall. Remove
from the heat.
Stir in olives, pine nuts, parsley, and capers. Cool. Cover and chill for
2 to 24 hours. Let lstand at room temperature for 30 minutes before
serving.
Serve this tangy eggplant-tomato combo as an appetizer or as a relish with
poultry and pork. Servings: 8 - 10.
Posted to MC-Recipe Digest V1 #294
Date: Mon, 11 Nov 1996 09:06:13 +0100
From: Mary Ellen <ldyspark@buffnet.net>
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”
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