Name: Eggplant in Tomato-Wine Sauce
Ingredients: 2 + cups dry pasta shells (I; Used small shells); 1/3 Water; 1/4 c Vinger (favorite flavor, I; Used white); 1 lg Eggplant, peeled and cubed; 1 sm Red onion, chopped; 1/2 To 1 cup mushrooms,; Chopped; 1 Green pepper, chopped; 1/2 c Chopped chives; 2 tb Finely chopped/minced; Garlic; 1 md Tomatoe, chopped; 10 oz Tomatoe sauce; 4 tb Oregono (adjust, start w/3; Also try italian herbs); 1/8 To 1/2 tsp salt (taste); 1 Ground pepper (fresh best); 1/4 c Red wine

The real issue in the creation/evolution debate is not the existence of God. The real issue is the nature of God. To think of evolution as basically atheistic is to misunderstand the uniqueness of evolution. Evolution was not designed as a general attack against theism. It was designed as a specific attack against the God of the Bible, and the God of the Bible is clearly revealed through the doctrine of creation. Obviously, if a person is an atheist, it would be normal for him to also be an evolutionist. But evolution is as comfortable with theism as it is with atheism. An evolutionist is perfectly free to choose any god he wishes, as long as it is not the God of the Bible. The gods allowed by evolution are private, subjective, and artificial. They bother no one and make no absolute ethical demands. However, the God of the Bible is the Creator, Sustainer, Savior, and Judge. All are responsible to Him. He has an agenda that conflicts with that of the sinful humans. For man to be created in the image of God is very awesome. For God to be created in the image of man is very comfortable.

Marvin Lubenow

CATEGORY	CUISINE	TAG	YIELD
Eggs	Italian	Digest, Mar95, Archives, Fatfree	1	Servings

INGREDIENTS

2		+ cups dry pasta shells (I
		Used small shells)
1/3		Water
1/4	c	Vinger (favorite flavor, I
		Used white)
1	lg	Eggplant, peeled and cubed
1	sm	Red onion, chopped
1/2		To 1 cup mushrooms,
		Chopped
1		Green pepper, chopped
1/2	c	Chopped chives
2	tb	Finely chopped/minced
		Garlic
1	md	Tomatoe, chopped
10	oz	Tomatoe sauce
4	tb	Oregono (adjust, start w/3
		Also try italian herbs)
1/8		To 1/2 tsp salt (taste)
1		Ground pepper (fresh best)
1/4	c	Red wine

INSTRUCTIONS

Cook pasta shells.  While cooking pasta heat a large skillet with the water
and vinegar. When getting hot add the cubed eggplant, onion, chives,
garlic, green peppers, and mushrooms. Saute till soft (I sauted at fairly
high heat for about 15-20 minutes stirring a lot. I like eggplant to be
prettty).  When done add to the pasta along with the tomato sauce, oregano,
salt, pepper and red wine. stir and heat gently (on low). This was actually
fairly easy to make, the only time consuimg paret was peeling the eggplant
and chopping veges.
Posted to the Fatfree Digest Tue, 21 Dec 93 08:38:04 By
jf_adams@unhf.unh.edu (Jonathan Adams - UNH Graduate School)
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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