Name: Eggplant Ole
Ingredients: 1 Medium Eggplant; 2 Seeded tomatoes, chopped-2 c; 1 cn Chopped green chilis (4 oz); 1/2 ts Dried oregano; 1/4 ts Ground cumin; 1/2 c Shredded Monterey Jack

Let us consider what regard we ought to have to our own duty and to the grace of God. Some would separate these things as inconsistent. If holiness be our duty, they would say, there is no room for grace; and if it be the result of grace there is no place for duty. But our duty and God’s grace are nowhere opposed in the matter of sanctification; for one absolutely supposes the other. We cannot perform our duty without the grace of God; nor does God give His grace for any other purpose than that we may perform our duty!

John Owen

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains		Side dish, Vegetables, Low-cal, Microwave	6	Servings

INGREDIENTS

1		Medium Eggplant
2		Seeded tomatoes, chopped-2 c
1	cn	Chopped green chilis (4 oz)
1/2	ts	Dried oregano
1/4	ts	Ground cumin
1/2	c	Shredded Monterey Jack

INSTRUCTIONS

Rinse eggplant and cut off top.  Peel, if desired.
Cut crosswise into 1/2 inch slices.  Place slices in a 12x7 1/2x2 inch
microwave safe baking dish.  Add 2 T water. Cover with vented microwave
safe plastic wrap. Micro cook on 100 percent power (high) 5 to 7 minutes or
till tender, turning the dish once.  Drain.
Combine chopped tomatoes, chili peppers, oregano, cumin, 1/8 t salt, and
1/8 t  pepper in a mixing bowl.
Pour over eggplant, cook uncovered on high for 1 to 2 minutes or till
heated through.  Sprinkle with cheese.
Let stand, covered, for 2 to 3 minutes to melt the cheese. Each Serving:
65 calories, 4g Protein, 6g Carbohydrate, 3g Fat, 0mg Cholesterol, 153mg
Sodium.

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