Without such a vision of God’s holiness, true worship is not possible. Worship is not giddy. It does not rush into God’s presence unprepared and insensitive to His majesty. It is not shallow, superficial, or flippant. Worship is life lived in the presence of an infinitely righteous and omnipresent God by one utterly aware of His holiness and consequently overwhelmed with his own unholiness… If you have never worshiped God with a broken and contrite spirit, you’ve never fully worshiped God, because that is the only appropriate response to entering the presence of Holy God.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Vegetarian	Vegetarian, Soups/stews	4	Servings

INGREDIENTS

2	lb	Eggplant
2	lg	Onions Chopped
1/4	c	Olive Oil
2		Garlic Cloves Crushed
1	cn	(15 Oz) Tomatoes
1/2	c	Dried Chick Peas OR
1	cn	(15 Oz) chick peas Drained
		Black Pepper

INSTRUCTIONS

1.  Cut Eggplant Into 1/2 Inch Dice, Sprinkle With
Salt, Place in a Colander, Put a Weight on Top and
Leave for 30 Minutes.
2.  Rinse Eggplant and Gently Squeeze Out as Much
Liquid as You Can.
3.  Preheat the oven To 400 F.
4.  Saute the Onion in Half the Oil in a Large
Saucepan for 10 Minutes. Remove With a Slotted Spoon
and Saute the Eggplant Pieces in the Remaining Oil
until Crisp and Lightly Browned.  Drain on Paper
Towels.
5.  Put the Eggplant and Onion Into An Ovenproof
Dish, Then add the Garlic, Tomatoes, Chick Peas and
Pepper.  Mix Well.  Cover and bake for 40-60 Min.
Garnish With Fresh Mint Leaves.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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