Name: Eggplant, Lamb and Rice Casserole
Ingredients: 2 lb Eggplants; 1/2 lb Ground Lamb -- lean; 2 ts Olive Oil; 2 Onions -- chopped; 1 Red Bell Pepper -- seeded; And chopped; 2 Cloves Garlic -- minced; 14 1/2 oz Tomatoes, Canned --; Undrained; 2 ts Dried Oregano; 1/2 ts Dried Thyme; 1/2 ts Ground Cinnamon; 1/4 ts Ground Cloves; 1 c White Rice; 14 1/2 oz Beef Broth -- defatted; 2 oz Feta Cheese -- crumbled; Salt And Pepper -- to taste

A true Christian loves Christ for all He has done for him. He has suffered in his stead and died for him on the cross. He has redeemed him from the guilt, the power, and the consequences of sin, by His blood. He has called him by His Spirit to self-knowledge, repentance, faith, hope, and holiness. He has forgiven all his many sins and blotted them out. He has freed him from the captivity of the world, the flesh, and the devil. He has taken him from the brink of hell, placed him in the narrow way, and set his face toward heaven. He has given him light instead of darkness, peace of conscience instead of uneasiness, hope instead of uncertainty, life instead of death. Can you wonder that the true Christian loves Christ? And he [also] loves Him besides, for all that He is still doing.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains, Dairy	Dutch	Beef, Meat, Miscellaneo, Rice	4	Servings

INGREDIENTS

2	lb	Eggplants
1/2	lb	Ground Lamb — lean
2	ts	Olive Oil
2		Onions — chopped
1		Red Bell Pepper — seeded
		And chopped
2		Cloves Garlic — minced
14 1/2	oz	Tomatoes, Canned —
		Undrained
2	ts	Dried Oregano
1/2	ts	Dried Thyme
1/2	ts	Ground Cinnamon
1/4	ts	Ground Cloves
1	c	White Rice
14 1/2	oz	Beef Broth — defatted
2	oz	Feta Cheese — crumbled
		Salt And Pepper — to taste

INSTRUCTIONS

Preheat oven to 450 degrees.  Cut eggplants in half lengthwise. Place
eggplant halves, cut-side down, in a roasting pan. Add water to a depth of
1/2 inch. Bake until tender, 20to 25 minutes; set aside. Reduce oven
temperature to 400 degrees.
While the eggplant is roasting, heat a large nonstick skillet over
medium-high heat.  Add ground lamb and saute, breaking up the meat with a
wooden spoon, until browned, 3-5 minutes. Transfer to a colander and drain
off fat.  Set aside.
In a Dutch ove, heat oil over medium heat.  Add onions and cook until
golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes
longer. Stir in tomatoes and their juice, oregano, thyme, cinnamon and
cloves. Simmer, breaking up the tom atoes with a wooden spoon, until the
mixture has thickened slightly, 3-5 minutes.
Scoop out eggplant flesh and chop coarsely.  Stir rice, beef broth, chopped
eggplant and the reserved lamb into the tomato mixture; bring to a simmer.
Cover the pan and place it in the oven. Bake for 30 to 35 minutes, or until
the rice is tender and th e liquid has been absorbed. Season with salt and
pepper.  Dot with feta and serve.
Recipe By     : The Denver Post Magazine/January 2, 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”

Satan is happy when problems occur in the body of Christ. He loves divisions, dissensions, uproars, individual against individual, falsehood against truth, lies, distortions, and other things that upset the tranquility and mission of the church. And one of his insidious ways of fostering these problems is to cause the leadership to assume that we just need to give the matter a bit of time to see if it won’t work itself out. Seldom is that the case! Some very minor issues, are best left alone, but when they escalate to major issues, time will work against us rather than for us. We must not fall into Satan’s trap. He is for real!

Curtis Thomas