Name: Eggplant a la Grecque
Ingredients: 1 md Eggplant; 1/4 c Oil; 2 tb Butter; 1 c Chopped onion; 2 Cloves garlic; crushed; 1 cn (16-oz) whole tomatoes; 1/2 c Chopped parsley; 1/4 c Lemon juice; 1 ts Nutmeg; 1 ts Salt; 1/2 ts Black pepper

Even with so vast a work as the Holy Scriptures it is impossible to provide solutions to all the problems. In some cases the solution awaits the findings of the archaeologist’s spade; in another case it awaits the linguist’s research; in other cases the solution may never be discovered for other reasons. The solution to some problems must be held in abeyance. The answer, however, is never to suggest there are contradictions or errors in Scripture. If the Scriptures are God-breathed they are entirely without error.

J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Vegetable	6	Servings

INGREDIENTS

1	md	Eggplant
1/4	c	Oil
2	tb	Butter
1	c	Chopped onion
2		Cloves garlic; crushed
1	cn	(16-oz) whole tomatoes
1/2	c	Chopped parsley
1/4	c	Lemon juice
1	ts	Nutmeg
1	ts	Salt
1/2	ts	Black pepper

INSTRUCTIONS

Peel eggplant and cut in 1/2 inch cubes. In heavy skillet, saute eggplant
in oil and add butter until lightly browned. Remove. Saute onion and garlic
until soft. Return eggplant and add can of tomatoes, drained. If fresh
tomatoes are available, use them. Add rest of ingredients. Bring to a boil,
reduce heat and simmer 15 minutes. Stir.
MRS PAUL GARNER (ALICE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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