Name: Country French Caviar
Ingredients: 2 lb Eggplant (about 2 large); 1/2 lg Onion -- peeled; 1 Clove garlic -- peeled; 2 tb Olive oil; 1 tb Red wine vinegar; 2 tb Lemon juice; Salt and freshly ground; Pepper -- to taste; 1/2 c Tomato sauce; 3 tb Minced fresh basil

Have you noticed how much praying for revival has been going on of late – and how little revival has resulted? I believe the problem is that we have been trying to substitute praying for obeying, and it simply will not work. To pray for revival while ignoring the plain precept laid down in Scripture is to waste a lot of words and get nothing for our trouble. Prayer will become effective when we stop using it as a substitute for obedience.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs	French	Side dishes, Snacks	8	Servings

INGREDIENTS

2	lb	Eggplant (about 2 large)
1/2	lg	Onion — peeled
1		Clove garlic — peeled
2	tb	Olive oil
1	tb	Red wine vinegar
2	tb	Lemon juice
		Salt and freshly ground
		Pepper — to taste
1/2	c	Tomato sauce
3	tb	Minced fresh basil

INSTRUCTIONS

1. Preheat oven to 350 degrees F. With a small, sharp knife, cut a
half-dozen slits in skin of each eggplant to allow steam to escape. Place
eggplants on a baking sheet. Bake until very soft (about 1 hour).
2. When cool enough to handle, peel eggplants and place pulp in a food
processor or blender with onion and garlic. Blend until smooth. Add oil,
vinegar, and lemon juice, and pulse to blend. Transfer mixture to a bowl.
Season with salt and pepper. Stir in tomato sauce and basil. The spread can
be made up to 2 days ahead without the basil. Refrigerate, but serve at
room temperature; just before serving, mince basil and stir in; taste and
adjust seasonings, if necessary.
Makes about 4 cups, 8 servings.
Recipe By     : The California Culinary Academy
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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