Eggplant And Chickpea Moussaka With Tomatoes And Basil

We are wired by God to be angry and be jealous and yes, to boast - some of us more than others! From little kids to senior citizens, everybody is boasting. Some of it is vain-glory and some of it is noble. Yet legitimate boasting in God's eyes is the boasting that exalts the grace of God and what He has accomplished in our lives. We are created to be mirrors that reflect His image. When the world sees God's work in us, He receives great glory. And when our boasting is of this nature, the heart is right and our boasting will actually lead in us to greater humility.

Randy Smith

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

INGREDIENTS

1		Italian eggplant, sliced
		1/4" thick
		Salt
		Olive oil spray
2		Cloves garlic, minced
2		Ripe tomatoes, chopped
3	T	Chopped fresh basil
2	t	Dried oregano
1/2	c	White wine, or broth with
		lemon
1	c	Chickpeas, cooked
2		Eggs, lightly beaten
2	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 272 Calories From Fat: 81 Total Fat: 9.3g Cholesterol: 190.4mg Sodium: 958.4mg Potassium: 961.2mg Carbohydrates: 36.8g Fiber: 13.3g Sugar: 5.8g Protein: 18.4g