Eggplant And Mushroom Spread

The saints in heaven…will not be so enlarged as to be capable of contemplating at once, or in detail, the whole excellence of His nature. To comprehend infinite perfection, they must become infinite themselves. Even in Heaven, their knowledge will be partial, but at the same time their happiness will be complete, because their knowledge will be perfect in this sense, that it will be adequate to the capacity of the subject, although it will not exhaust the fullness of the object. We believe that it will be progressive, and that as their views expand, their blessedness will increase. But it will never reach a limit beyond which there is nothing to be discovered, and when ages after ages have passed away, He will still be the incomprehensible God.

John Dick

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains			1	Servings

INGREDIENTS

1		Onion, chopped
1/2		Head garlic, diced 6-7
		cloves
1	lb	Mushrooms, diced slice them
		thinly in two directions
1		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	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 62 Calories From Fat: 1 Total Fat: <1g Cholesterol: 0mg Sodium: 296.9mg Potassium: 225.1mg Carbohydrates: 14.5g Fiber: 2.6g Sugar: 6.4g Protein: 1.7g