Name: Eggplant Caviar
Ingredients: 1/4 c Olive oil; 2 c Celery,; chopped; 2 lg Onions,; chopped; 2 lg Eggplants, peeled and cut; into 1-inch cubes (6 cups); 6 tb Red wine vinegar; 1 tb Sugar; 1/4 c Tomato paste; 2 c Mushrooms,; cleaned and sliced; 2 tb Capers,; rinsed and drained; 20 lg Ripe black olives,; pitted and chopped; 1/4 c Chopped fresh parsley; Salt and freshly-ground black pepper

Among the Jews there suddenly turns up a man who goes about talking as if He was God… Now let us get this clear. Among Pantheists, like the Indians, anyone might say that he was a part of God, or one with God: there would be nothing very odd about it. But this man, since He was a Jew, could not mean that kind of god. God, in their language, meant the Being outside the world Who had made it and was infinitely different from anything else. And when you have grasped that, you will see that what this man said was, quite simply, the most shocking thing that has ever been uttered by human lips.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs		New, Text, Import	1	Servings

INGREDIENTS

1/4	c	Olive oil
2	c	Celery,; chopped
2	lg	Onions,; chopped
2	lg	Eggplants, peeled and cut; into 1-inch cubes (6 cups)
6	tb	Red wine vinegar
1	tb	Sugar
1/4	c	Tomato paste
2	c	Mushrooms,; cleaned and sliced
2	tb	Capers,; rinsed and drained
20	lg	Ripe black olives,; pitted and chopped
1/4	c	Chopped fresh parsley
		Salt and freshly-ground black pepper

INSTRUCTIONS

Heat olive oil in a large skillet over medium heat. Add celery and onions
and saute until vegetables are crisp-tender, about 10 minutes. Add eggplant
and cook until lightly golden, about 10 minutes. Remove vegetables with a
slotted spoon. Add vinegar, sugar, tomato paste and mushrooms to skillet
and bring to a boil. Lower heat and simmer 15 minutes. Return celery,
onion, and eggplant to skillet. Add capers, black olives and parsley.
Season to taste with salt and pepper. Stir to combine, cover, and simmer
until eggplant is very tender and sauce is thick, about 15 minutes. Cool,
then refrigerate, covered, for 24 hours before serving.
Yield: 5 to 6 cups
Recipe By     :NATHALIE DUPREE SHOW#ND13
Posted to MC-Recipe Digest V1 #301
Date: Thu, 14 Nov 1996 07:43:50 -0500
From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“Been falsely accused of the most awful things? Then you know how God feels”