The church at Ephesus faced a culture characterized by immorality. We, too, live in a culture tolerant of sexual immorality. It is popular to be open-minded to many types of sin, calling them personal choices or alternative lifestyles. But when the body of believers begins to tolerate sin in the church, it is lowering the church's standards and compromising its witness. Remember that God's approval is infinitely more important than the world's. Use God's Word, not what people around you are willing to accept, to set the standards for what is right or wrong.

Bruce Barton

CATEGORY	CUISINE	TAG	YIELD
Eggs	Italian	Italian	1	Servings

INGREDIENTS

		Stephen Ceideburg
4		Eggplant or 8 zucchini
3/4		To 1 cup olive oil
2	tb	Salt
2	tb	Freshly ground black pepper
6		Garlic cloves, peeled, shaved
6	tb	Fresh thyme, oregano or marjoram, chopped
1/2		To 3/4 cup balsamic vinegar

INSTRUCTIONS

Leah Bergen of the new Cafe Fontebella in Oakland says Concia originated in
the Jewish ghetto in Rome. She learned to make it from her grandmother and
mother, and has since adapted it to the restaurants where she has cooked.
For garlic lovers, this dish is heaven.
Slice the eggplant (or zucchini) 3/8 inch thick. Brush with 3 to 4
tablespoons of the olive oil. Grill until golden, about 10 minutes of the
eggplant, 6 to 8 minutes for the zucchini.
Arrange a layer of vegetables in a clean glass jar or dish with a lid.
Sprinkle with some of the salt, pepper, shaved garlic and herbs. Continue
until all the vegetables are used. Combine remaining olive oil and vinegar
pour over the vegetables. Refrig- erate. Turn every day for 1 week.
Makes 1 quart.
PER 1/4 CUP: 130 calories, 1 g protein, 6 g carbohydrate, 10 g fat (1 g
saturated), 0 mg cholesterol, 803 mg sodium, 3 g fiber.
From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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