Name: Chick Pea Stew
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

We have not made enough of the fact that evangelism has a great deal to do with what you expect God to do. If you raise your antennae as the day begins and ask God to make you an instrument for divine encounters during the day, it will happen – almost every time. Christians living in anticipation of being used by God are like cats on the lookout for mice. They never lose their focus. They seem to sleep with their eyes and ears alert. When you stay ready, you are actually living by the faith you claim to exercise!

Jim Elliff

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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