Name: Eggplant Italienne
Ingredients: 1 sm Eggplant; washed and cut into small pieces; 1 sm Onion; chopped fine; 3 Stuffed olives; chopped fine; 2 tb Parmesan cheese; 2 tb Olive oil; 2 tb Tomato sauce; if desired

Self-righteousness exclaims, “I will not be saved in God's way; I will make a new road to heaven; I will not bow before God’s grace; I will not accept the atonement which God has wrought out in the person of Jesus; I will be my own redeemer; I will enter heaven by my own strength, and glorify my own merits.” The Lord is very wroth against self-righteousness. I do not know of anything against which His fury burneth more than against this, because this touches Him in a very tender point, it insults the glory and honor of His Son Jesus Christ.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Vegetable	2	Servings

INGREDIENTS

1	sm	Eggplant; washed and cut into small pieces
1	sm	Onion; chopped fine
3		Stuffed olives; chopped fine
2	tb	Parmesan cheese
2	tb	Olive oil
2	tb	Tomato sauce; if desired

INSTRUCTIONS

Place eggplant in 1/4 cup of water in stew pan. Cover and cook over low
fire for 10 minutes. Saut. onion in olive oil 5 minutes. Add to eggplant
along with olives, cheese, salt and pepper to taste. Cook 20 minutes over
low heat. Tomato sauce may be added if desired. This recipe makes a
delicious dip if desired. Serves 2.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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