Name: Eggplant Italiano
Ingredients: 2 lg Garlic cloves, minced; 1 lg Onion, coarsely chopped; 1 lg Celery stalk, chopped; 1 lg Green pepper, chopped; 2 tb Olive oil (or more); 1 c Fresh mushrooms, sliced; 1 md Eggplant, sliced 1/4"; 1/2 ts Marjoram, dried; 1/2 ts Thyme, dried; 1 ts Oregano, dried; 1 cn Tomatoes, diced (28 oz.); 2 c Mozzerella cheese, grated; Salt & pepper to taste

The gospel being what it is and always will be, “the message of reconciliation” (2 Corinthians 5:19), our churches should be the most reconciling, peaceable, relaxed, happy places in town. We are so open to enemies, so meek in the face of insults and injuries, so forgiving toward the undeserving — if we do make people angry, let this be the reason. We refuse to join in their selfish battles. We’re following a higher call. We are the peacemakers, the true sons of God (Matthew 5:9).

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Italian	Italian, Vegetables	4	Servings

INGREDIENTS

2	lg	Garlic cloves, minced
1	lg	Onion, coarsely chopped
1	lg	Celery stalk, chopped
1	lg	Green pepper, chopped
2	tb	Olive oil (or more)
1	c	Fresh mushrooms, sliced
1	md	Eggplant, sliced 1/4"
1/2	ts	Marjoram, dried
1/2	ts	Thyme, dried
1	ts	Oregano, dried
1	cn	Tomatoes, diced (28 oz.)
2	c	Mozzerella cheese, grated
		Salt & pepper to taste

INSTRUCTIONS

*Eggplant should be young, firm, a deep purple and without surface
blemishes or scars.*
Saute garlic, onion, celery and green pepper in hot oil in a skillet (I use
my beloved wok) for about 5 minutes. Add mushrooms and saute 1 minute
longer. Add eggplant slices to skillet, stirring well for an additional 5
minutes. Add seasonings and tomatoes. Cover and heat to simmering. Place in
an oiled shallow casserole (Corning is ideal). Sprinkle cheese over
eggplant and place, covered, in a pre-heated oven (350F.) for 20 minutes.
Remove cover and bake an additional 10 minutes, until bubbly and golden.

A Message from our Provider:

“Jesus: he understands”