Name: Eggplant and Chickpea Moussaka with Tomatoes And Basil
Ingredients: 1 lg Italian eggplant, sliced 1/4" thick; Salt; Olive oil spray; 2 Cloves garlic, minced; 2 Ripe tomatoes, chopped; 3 tb Chopped fresh basil; 2 ts Dried oregano; 1/2 c White wine, or broth with lemon; 1 c Chickpeas, cooked; 2 Eggs, lightly beaten; 2 tb Grated Parmesan cheese

Have you ever noticed the difference between the way the followers of Mohammed and the followers of Jesus react when one or the other is insulted? When Mohammed is insulted, Islam says the offender is to be killed by the faithful, but when Jesus is mocked, Scripture teaches us to pray that God would have mercy on the mocker. Why the difference? Do Muslims hold Mohammed in higher esteem? Not at all. It’s simply this: Mohammed oppressed and slaughtered some of those that resisted his message and taught his followers to do the same. But Jesus died for His enemies and taught us to love our enemies as well, so that we would be like our Father in heaven. Now, I ask you, which religion sounds as though it came from heaven, and which was made here on earth?

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Greek	Greek, Vegetarian, Path.lib	2	Servings

INGREDIENTS

1	lg	Italian eggplant, sliced 1/4" thick
		Salt
		Olive oil spray
2		Cloves garlic, minced
2		Ripe tomatoes, chopped
3	tb	Chopped fresh basil
2	ts	Dried oregano
1/2	c	White wine, or broth with lemon
1	c	Chickpeas, cooked
2		Eggs, lightly beaten
2	tb	Grated Parmesan cheese

INSTRUCTIONS

Preheat oven to 300F. Place eggplant slices on a large baking tray and
lightly sprinkle with salt. Bake for 10 minutes, or until easily pierced
with a fork.
While eggplant is baking, heat a skillet and spray lightly with oil. Saute
onion until soft. Add garlic, tomatoes , basil, oregano and wine. Continue
to cook until tomatoes soften, about 10 minutes.
Rinse salt from eggplant, if desired. Place slices in a lightly oiled
(sprayed) 9- by 12-inch baking dish. Raise temperature of oven to 350F.
Spread chickpeas over eggplant; top with beaten eggs. Spoon tomato mixture
over eggs. Sprinkle with cheese and bake for 45 minutes. Serve hot and
garnish with a leaf or two of fresh basil. Will serve 2 lunch to 4 buffet
portions. HALF: 342 cals; 8.8 g fat, 24.7% cff.
Recipe from <phannema@wizard.ucr.edu> to McCHAT 2/22/97. The Cole
Publishing Group (California). FILE: coleworl.mcf; a collection reprinted
by Sierra: MasterCook4 (Dec 1996)
Recipe by: Cole's Cooking Companion: Vegetarian Gourmet (1995)
Posted to Digest eat-lf.v097.n053 by PATh <phannema@wizard.ucr.edu> on Feb
24, 1997.

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