Name: Easy Eggplant Soup
Ingredients: 1 tb Butter; 1 tb Olive oil; 1 lb Ground beef -- crumbled; 1 lg Onion -- chopped; 1 lg Garlic clove -- minced; 1 1/2 lb Eggplant (1 medium),; Unpeeled -- in 3/4-inch; Cubes; 2 md Carrots -- shredded; 1 Green pepper -- in 2-inch; Strips; 28 oz Canned tomatoes, coarsely; Chopped -- liquid reserved; 1 ts Salt; 1 ts Sugar; 1 ts Dried basil; 1/2 ts Ground nutmeg; 1/4 ts Fresh ground pepper; 27 1/2 oz Regular-strength beef broth; (2 cans); 1/2 c Chopped parsley; Salt -- to taste; Grated Parmesan cheese --; For garnish

The Second Coming of Jesus Christ is a cardinal doctrine of the Christian faith. It is not minor, it is not unimportant, it is not secondary or tertiary, it is critical. It is a substantial reality in our faith. In fact, in some ways the Second Coming of Jesus Christ is the most important of events because it's the end of the story, because the Second Coming consummates everything, everything. To minimize the Second Coming is to minimize everything else because this is the finale, the culmination. His return consummates the history of the world and the history of redemption and the fulfillment of all God's pledges and promises and covenants and threats and warnings. All blessing and all judgment in its final disposition is connected with the coming of Jesus Christ. World history seems sometimes to be careening sort of helter-skelter, pell-mell into blackness, sort of uncontrolled. But that is not the case. While men's behavior becomes less and less controlled, the very movement of history is under the sovereign control of God, who is moving it inexorably, exactly to the point which He has predetermined, and that is the return of Jesus Christ.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Dutch		4	Servings

INGREDIENTS

1	tb	Butter
1	tb	Olive oil
1	lb	Ground beef — crumbled
1	lg	Onion — chopped
1	lg	Garlic clove — minced
1 1/2	lb	Eggplant (1 medium),
		Unpeeled — in 3/4-inch
		Cubes
2	md	Carrots — shredded
1		Green pepper — in 2-inch
		Strips
28	oz	Canned tomatoes, coarsely
		Chopped — liquid reserved
1	ts	Salt
1	ts	Sugar
1	ts	Dried basil
1/2	ts	Ground nutmeg
1/4	ts	Fresh ground pepper
27 1/2	oz	Regular-strength beef broth
		(2 cans)
1/2	c	Chopped parsley
		Salt — to taste
		Grated Parmesan cheese —
		For garnish

INSTRUCTIONS

1. In a large pot or Dutch oven over medium heat, heat butter and oil and
brown beef and onion. Add garlic, eggplant, carrots, and green pepper.
Cook, stirring occasionally, until eggplant browns lightly.
2. Stir in tomatoes and their liquid, salt, sugar, basil, nutmeg, pepper,
and broth. Bring to a boil over medium-high heat, reduce heat to low,
cover, and simmer until the eggplant is very tender (45 to 50 minutes).
3. Stir in parsley. Season with salt. Pass grated cheese at the table for
garnish.
Makes 4 to 6 servings.
Recipe By     : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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