Name: Eggplant Casserole #5
Ingredients: 2 lg Eggplants; 1 1/4 lb Ground meat; 1 cn Whole tomatoes; 1 pk (21-oz) rontini or shell noodles; 2 Onions; chopped; 2 Ribs celery; chopped; 1/4 c Oil; Parmesan or Romano cheese

One of the great lessons of church history is that God has used theological controversy to corporately sanctify His church as each Christian “contends earnestly for the faith once delivered to the saints” (Jude 3). Many crucial doctrines have been clarified and purified through respectful debate in the hermeneutical context of the universal church. Indeed, this is the very reason why God allowed controversy in the church at Corinth: “For there must also be factions (opinions) among you, so that those who are approved may become evident among you” (1 Cor. 11:19). Yet to avoid the disunity of the Corinthian church, we must handle our opinions with abundant humility and grace.

John Thompson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy		Casserole	12	Servings

INGREDIENTS

2	lg	Eggplants
1 1/4	lb	Ground meat
1	cn	Whole tomatoes
1	pk	(21-oz) rontini or shell noodles
2		Onions; chopped
2		Ribs celery; chopped
1/4	c	Oil
		Parmesan or Romano cheese

INSTRUCTIONS

Peel and cook eggplant; drain. Saut. the onions, celery and meat; cook
until meat is brown. Add tomatoes to the meat; stir and cover. Cook about
30 to 35 minutes. Add eggplant to meat and tomato mixture. Cook another 30
minutes. Boil noodles; drain. Put noodles into the eggplant-meat mixture.
Pour into a casserole. Sprinkle top with Parmesan cheese or Romano cheese.
Bake at 350 degrees for 1/2 hour. This recipe fits into two 9 inch
casseroles.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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