Name: Eggplant and Mushroom Spread
Ingredients: 1 lg Onion, chopped; 1/2 Head garlic, diced (6-7 cloves); 1 lb Mushrooms, diced (slice them thinly in two directions); 1 md To large eggplant, cut lengthwise into quarters and sliced into 1/8" slices. I don't peel it, but you can if you want to.; 3 Or more jalopeno peppers, chopped with seeds left in; 1 ts Basil or thyme or mixture of both; Salt to taste

When you hear the glad news that Christ is King, the thing to do is to submit to His rule. When you repent for your sins and believe in Jesus Christ, God establishes His rule in your heart. This is part of what Jesus meant when He said, “the kingdom of God is within you” (Luke 17:21). Anyone who has ever entered that kingdom has done so by praying to God, “Your kingdom come” or words to that effect. That is the way the kingdom comes to you and the way you come into the kingdom. To become a Christian is simply to ask God to set up His throne as the supreme King of your heart.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains			1	Servings

INGREDIENTS

1	lg	Onion, chopped
1/2		Head garlic, diced (6-7 cloves)
1	lb	Mushrooms, diced (slice them thinly in two directions)
1	md	To large eggplant, cut lengthwise into quarters and sliced into 1/8" slices. I don't peel it, but you can if you want to.
3		Or more jalopeno peppers, chopped with seeds left in
1	ts	Basil or thyme or mixture of both
		Salt to taste

INSTRUCTIONS

Place onion, garlic, jalopenos, herbs and mushrooms into a LARGE pan; I use
a shallow pot. Add a little (less than 1/4 c) water or veg broth to start;
over med-high heat, stir-fry until the mushrooms begin to release their own
liquid. If you salt the mushrooms, you'll speed up this process. Throw in
the eggplant and stir-fry until it starts to turn dark. Cover and leave it
for 5 min at a time, then stir it up and cover again. Repeat until all the
eggplant is very soft and falling apart, about 30 min. The onion should
also be very soft at this point. Some of the pieces left on the bottom of
the pan will get seared; this adds a nice flavour.
If you wish, you can throw 1/2 of the 'mush' into a food processor; I just
mash it with a fork and leave it chunky. This makes a lot, but it goes
fast. If there's any left over, just toss it with pasta the next day. It
keeps for over a week in the fridge.
You can also use it as filling for wontons or other dumplings, or take
small soft tortillas, cut them in half, and roll up the 'mush' as
mini-burritos with one end open. You'd have to hold them together with
toothpicks. Great finger food!
Posted to fatfree digest V96 #264
From: dts@sympatico.ca
Date: Tue, 24 Sep 1996 08:50:10 -0400

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