God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
When Jesus said, “take up your cross” to them, they thought of a cruel instrument of torture and death. They thought of dying in the most agonizing method known to man. They thought of poor, condemned criminals hanging on crosses by the roadside. Doubtless they had seen men executed in that fashion. They understood He was calling them to die for Him. They knew He was asking them to make the ultimate sacrifice, to surrender to Him as Lord in every sense.
John MacArthur
Caponata 2
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Eggs, Grains
1
Servings
INGREDIENTS
1
md
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 <[email protected]>
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”
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