Name: Eggplant Casserole
Ingredients: 1 Eggplant; peeled and cut into chunks; 1 md Onion; chopped; 1 cn Cream of mushroom soup; undiluted; Fresh ground Pepper to taste; Paprika for color; Chopped fresh Parsley; 1 ds Worcestershire Sauce

Your ability to really love your enemies…to do good even to the ungrateful or wicked absolutely requires the intervention of the Godhead. It required that Christ suffer and die because of your natural enmity to God. It requires the Holy Spirit’s power to give you a wholly new life. It requires the Father’s patient hand to prune and grow you in a way of life that is otherwise impossible – even inconceivable. It requires nothing less than radical repentance, living faith, and renewal of your whole heart that you might begin to learn how to really love. Such faith working through love is the product of a good news worth living and dying for.

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	servings

INGREDIENTS

1		Eggplant; peeled and cut into chunks
1	md	Onion; chopped
1	cn	Cream of mushroom soup; undiluted
		Fresh ground Pepper to taste
		Paprika for color
		Chopped fresh Parsley
1	ds	Worcestershire Sauce

INSTRUCTIONS

Saute onions in a bit of oil. (I use olive oil and add chopped garlic and
some chopped red or green pepper for flavor and color). Parboil the
eggplant chunks about 5 or 6 minutes. Don't let them get mushy. Drain in a
strainer or colander. Add drained eggplant to sauteed onions, undiluted
soup and remaining ingredients. Mix well.
Spray a deep oblong baking dish with PAM. Pour the mixture in. (Can do this
ahead and refrigerate overnight). When ready to bake, bake at 350 degrees
for 45 minutes or so to heat until bubbly.
Can top with buttered cracker crumbs or Ritz cracker crumbs before baking
if desired.
Posted to JEWISH-FOOD digest by Steve and Marilyn Kerman
<sdkerman@hevanet.com> on Feb 10, 1999, converted by MM_Buster v2.0l.

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