Baked Eggplants And Peppers

The remedy is to turn back to the cross. Our Lord proved to us the redemptive power of suffering for His sake. But we have to choose it. We are constantly tempted to withdraw into self-protection and anger and defensiveness. But looking to the Lord moment by moment, we can embrace the cross with its pain and see Him use us to communicate more grace to people who aren’t even asking for it. We didn’t ask, and He suffered for us anyway. That kind of love was the only power that could get through to us. And it did.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Vegetarian		6	Servings

INGREDIENTS

2		Eggplants, 1 1/2 lbs peeled
		& diced
1	T	Olive oil
1		Onion, large finely chopped
1	t	Dried basil
1/2	t	Ground cumin
1/4	c	Wheat germ
		Salt, to taste
		Pepper, freshly ground to
		taste
2	T	Olive oil
3		Green bell peppers, cut in
		1" squares
1 1/2		Cups diced plum tomatoes
3	T	Unbleached flour
3/4	c	Lowfat milk
1 1/2		Cups grated mozzarella
		cheese
1	ds	Cayenne pepper

INSTRUCTIONS

These are from <<Vegetarian Celebrations> by Nava Atlas and are more
<generic Sephardic recipes that the author feels go well with latkes
than chanukah recipes per se. I haven't tried the eggplant, but I  like
the beans & her version of Israeli Salad is pretty standard.  Eggplant
and peppers, two well-loved vegetables in both the Eastern  European
and Sephardic traditions, are combined in a delicious  casserole.
Preheat oven to 350Â°.  Place the diced eggplant in a colander & salt
it. Let stand for 30  minutes, then rinse thoroughly. Heat the oil in a
large skillet. Add  the onion and saute over moderate heat until it
begins to turn  golden. Add the eggplant and just enough water to keep
the bottom of  the skillet moist. Cover & cook, stirring frequently.
When the  eggplant is about half done, stir in the basil & cumin. Cook
until  the eggplant is tender, adding small amounts of water as needed
while  cooking to keep the skillet moist. Stir in the wheat germ and
season  to taste with salt & pepper.  Oil a large, shallow baking dish
& pat the eggplant mixture into it.  Rinse the skillet. Heat the
additional oil. Add the peppers and saute  over high heat, stirring
frequently, until they begin to brown. Lower  the heat, stir in the
tomatoes, and saute for a minute or two, just  until they begin to
soften. Slowly sprinkle in the flour, stirring  just until it
disappears.Then, slowly stir in the milk and bring to a  simmer.
Sprinkle in the cheese, a bit at a time, followed by the  cayenne. Let
the mixture simmer until thickened and the cheese is  completely
melted. Pour over the eggplant. Bake for 35 to 40  minutes,or until the
top is golden brown and bubbly. Let cool for 10  minutes, then scoop
out sections with a spatula to serve. Posted to  JEWISH-FOOD digest V96
#79  Date: Sun, 17 Nov 96 10:24:07 CST  From: bgl@leass.PCC.COM
(Barbara Leass)

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 286 Calories From Fat: 159 Total Fat: 18.1g Cholesterol: 35.2mg Sodium: 606.1mg Potassium: 309mg Carbohydrates: 14g Fiber: 2.5g Sugar: 4.5g Protein: 17.8g