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

Some will say we need to add “good works” to Christ’s work to be saved. Others will say since we are saved by God’s grace and because all of our sins are already forgiven in Christ we can live as we wish. So, the first says following God’s law is necessary to be saved. The other says following God’s law is unnecessary once saved. Both are terribly wrong! We are saved by grace alone, but the grace that saves is never alone. God’s grace will always give us the desire and ability to follow God. The greatest evidence that we are recipients of God’s grace will be seen through our obedience – not to get saved or stay saved, but proof that we truly are already saved.

Randy Smith

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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