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

If there lurks in most modern minds the notion that to desire our own good and earnestly hope for the enjoyment of it is a bad thing, I submit that this notion has crept in from Kant and the Stoics and is no part of the Christian faith. Indeed, if we consider the unblushing promises of reward and the staggering nature of the rewards promised in the Gospels, it would seem that Our Lord finds our desires not too strong, but too weak. We are half-hearted creatures, fooling around with drink and sex and ambition when infinite joy is offered us, like an ignorant child who wants to go on making mud pies in the slum because he cannot imagine what is meant by the offer of a holiday at the sea. We are far too easily pleased.

C.S. Lewis

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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