Eggplant And Portobello (lasagnas) With Roasted Tomato Vi

God wants us to follow a recurring pattern of intense work and then rest, intense work and then rest, and so forth. Whatever view one takes of the Sabbath, surely the six days of work and the one day of rest embedded in the creation remain relevant in some sense. Any routine of life that is unsustainable long-term cannot be of God. He calls us to work. But he also calls us to rest, in order to work most fruitfully. What sets us apart is this. We rest, in order to work; we do not work, in order to rest. We who believe the gospel are not living for the weekend, but for The End. In the meantime, we figure out rhythms of life that make fruitful labor sustainable.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Japanese		1	Servings

INGREDIENTS

1	lb	Plum tomatoes, quartered
1 1/2	c	Coarsely chopped fennel bulb
1	T	Olive oil
		Nonstick vegetable oil spray
4		Japanese eggplants, trimmed
		each cut lengthwise into
		four
1/3		Inch-thick slices
3		Portobello mushrooms, stems
		trimmed caps sliced
1	T	Rice vinegar
3	c	Spinach leaves, rinsed
4		Thin slices low-fat
		mozzarella cheese
2		Roasted red bell peppers
		from jar drained cut
		into
		1/2-inch-wide strips
8		Basil leaves

INSTRUCTIONS

1998    
These individual vegetable terrines can be assembled a day ahead.
Preheat oven to 400Â°F. Arrange tomatoes and fennel in 13x9x2-inch
glass baking dish. Drizzle oil over; toss to blend. Bake until fennel
is tender and begins to brown, about 45 minutes. Cool.  Spray 2
nonstick baking sheets with vegetable oil spray. Arrange  eggplant and
mushroom slices on prepared sheets. Bake until  vegetables are tender,
about 30 minutes for eggplant slices and 40  minutes for mushrooms.
Puree tomato mixture in processor. Transfer to  strainer set over bowl.
Press on solids to extract liquid; discard  solids. Stir vinegar into
liquid. Season vinaigrette with salt and  pepper.  Stir spinach in
large nonstick skillet over medium-high heat until  wilted, about 1
minute. Remove from heat.  Preheat oven to 350Â°F. Spray four 1 1/4-cup
custard dishes with  vegetable oil spray. Line each dish with 2
eggplant slices in  crisscross pattern. Sprinkle with salt and pepper.
Top each with 1/4  of spinach. Top each with 1 mozzarella slice.
Arrange pepper strips  over, then basil and mushrooms. Top with
remaining eggplant slices,  cutting to fit. Sprinkle with salt and
pepper. Cover each dish with  foil. (Vinaigrette and lasagnas can be
made 1 day ahead. Cover  separately; chill.)  Bake lasagnas until very
tender, about 25 minutes. Remove foil. Using  small knife, cut around
vegetables to loosen. Invert onto plates.  Spoon vinaigrette over.
Serves 4.  Per Serving: calories, 163; total fat, 6g; saturated fat,
1g;  cholesterol, 4mg.  Bon AppÃ©tit November 1997  Posted to
recipelu-digest by Sandy <sandysno@pctech.net> on Feb 27,

A Message from our Provider:

“Plan ahead — It wasn’t raining when Noah built the ark.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1225 Calories From Fat: 435 Total Fat: 50.5g Cholesterol: 54.4mg Sodium: 1831.5mg Potassium: 4060.1mg Carbohydrates: 159.4g Fiber: 79.6g Sugar: 5.4g Protein: 64.4g