Name: Eggplant Pasta
Ingredients: 3 sl Bread; 2 tb Olive oil; 1/2 ts Coarse ground pepper; 5 Garlic cloves; 3/4 lb Italian eggplant; Salt & pepper; 2 tb Flour; 1/2 c Vegetable oil; 1 1/2 c Chicken stock; 3 Scallions; 1/2 lb Broad egg noodles; 1/4 c Pimento strips or roasted peppers

Salvation is by grace, by grace alone. Nevertheless, divine grace is not exercised at the expense of holiness. It never compromises with sin. It is also true that salvation is a free gift, but an empty hand must receive it and not a hand which still tightly grasps the world. Something more than believing is necessary to salvation. A heart that is steeled in rebellion against God cannot savingly believe. It must first be broken. Only those who are spiritually blind would declare that Christ will save any who despise His authority and refuse His yoke. Those preachers who tell sinners that they may be saved without forsaking their idols, without repenting, without surrendering to the lordship of Christ are as erroneous and dangerous as others who insist that salvation is by works and that heaven must be earned by our own efforts.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Meats	Italian	Pasta, Eggplant	4	Servings

INGREDIENTS

3	sl	Bread
2	tb	Olive oil
1/2	ts	Coarse ground pepper
5		Garlic cloves
3/4	lb	Italian eggplant
		Salt & pepper
2	tb	Flour
1/2	c	Vegetable oil
1 1/2	c	Chicken stock
3		Scallions
1/2	lb	Broad egg noodles
1/4	c	Pimento strips or roasted peppers

INSTRUCTIONS

Cut bread into rough crumbs in a food processor. Saute crumbs with olive
oil in frying pan over medium heat, turn continuously, until golden brown
(about 5 minutes). Stir in coarse pepper. Mince the garlic. Cut eggplant
into slices and sprinkle with 1/2 teaspoon salt. Toss the eggplant with
flour to coat lightly.
Heat vegetable oil in frying pan over medium heat. Fry half of the eggplant
until brown (3 to 5 minutes). Repeat with remaining eggplant. Remove from
pan. In same pan cook garlic. Return eggplant to pan, add stock and simmer
over low heat 5 to 10 minutes. Cook noodles and drain. Return to hot pan,
add eggplant mixture and heat through. Add scallions and pimentos and
season to taste with salt and pepper. Sprinkle bread crumbs on each
serving. Preparation time: 45 minutes. Serves: 4.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998

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