Name: Eggplant Bharta
Ingredients: 2 md Eggplants, halved; 1/2 c Finely chopped onion; 2 Green chilies, chopped; 1/4 ts Salt; 1/4 c Cilantro, chopped; 1 tb Ghee; 1/2 ts Oil

One might think that shame would now drive us to our task (of missions). Do the commands of our Lord mean so little to us? Are we indifferent to Him? Or, if not shame, pity on those who have not heard. Are we unconcerned at the cries of the heathen? Can we weep at television drama and sit dry-eyed before the needs of the lost? Such questions shame us, yet I know that shame will not move us as we ought to be moved. We will need a larger motive than our own humiliation to finish the task. Even the spiritual poverty of the pagan will not do it. We must have a grander vision...a new vision of God. And that vision is majestic, glorious.

Tom Wells

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Indian	Indian, Main dish, Vegetarian, Ethnic	4	Servings

INGREDIENTS

2	md	Eggplants, halved
1/2	c	Finely chopped onion
2		Green chilies, chopped
1/4	ts	Salt
1/4	c	Cilantro, chopped
1	tb	Ghee
1/2	ts	Oil

INSTRUCTIONS

Rub the ghee over the cut side of the eggplant.  Roast until the skin is
lightly burned.  The eggplant should be completely soft & tender. Peel &
mash the pulp with a potato masher. Mix well with onion, chilis, salt,
cilantro & oil.  Fry in a skillet with a little oil for 3 to 5 minutes. The
mixture should be fairly dry.
Chakravarti & Morizot, "Not Everything we Eat is Curry"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Save the baby humans… STOP ABORTION!!”