Name: Eggplant-Mushroom Sauce
Ingredients: 1 1/2 tb Olive oil; 1 lg Onion -- chopped; 3 Cloves garlic -- minced; 28 oz Canned tomatoes --; Undrained; 1/4 c Dry red or white wine or; Vermouth; 1 1/2 lb Eggplant, unpeeled -- cut; Into 3/4" cubes; 2 c Sliced mushrooms; 2 ts Fresh basil -- finely; Chopped; 2 ts Fresh oregano -- finely; Chopped; 1/2 ts Sugar; Salt and freshly ground; Pepper -- to taste

It is a serious (and all too common) thing for stubborn, self-willed people in church congregations to rob their pastors of the joy God intends faithful pastors to have. Failure to properly submit brings grief rather than joy to pastors, and consequently brings grief and displeasure to God, who sends them to minister over us. Grief (stenazontes) means an inner, unexpected groaning. It is a grief often known only to the pastor, his family, and to God. Because lack of submission is an expression of selfishness and self-will, unruly congregations are not likely to be aware of, or care about, the sorrow they cause their pastor and other leaders (Heb. 13:17).

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	California	Vegetables	5	Servings

INGREDIENTS

1 1/2	tb	Olive oil
1	lg	Onion — chopped
3		Cloves garlic — minced
28	oz	Canned tomatoes —
		Undrained
1/4	c	Dry red or white wine or
		Vermouth
1 1/2	lb	Eggplant, unpeeled — cut
		Into 3/4" cubes
2	c	Sliced mushrooms
2	ts	Fresh basil — finely
		Chopped
2	ts	Fresh oregano — finely
		Chopped
1/2	ts	Sugar
		Salt and freshly ground
		Pepper — to taste

INSTRUCTIONS

1. In a wide-bottomed pan or skillet with high sides over medium-high heat,
heat oil. Add onion and garlic; saute about 2 minutes.
2. Break tomatoes into bits. Add to pan with their juice, wine, eggplant,
mushrooms, herbs, and sugar.
3. Cover pan and simmer 5 minutes. Remove cover and cook over medium heat
until sauce reduces and thickens, 10 to 15 minutes.
4. Season to taste with salt and pepper. Cool to room temperature and
refrigerate or freeze (see Timesaver Tip).
5. To serve: Cook 12 ounces dried spaghetti, following package directions.
Drain. Serve sauce over pasta. Serve with a generous amount of freshly
grated Parmesan cheese.
Make 5 to 6 cups (5 to 6 servings).
* Timesaver Tip: Sauce can be made up to 2 days ahead, covered, and
refrigerated, or it can be frozen. To freeze, spoon into freezer container,
cover, label, and freeze at 0 degrees F up to 4 months. To serve, defrost
sauce 20 to 30 minutes in microwave oven on Defrost setting, stirring
several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in
saucepan or in microwave oven on 50% power, 3 to 5 minutes, stirring
several times.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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