Name: Eggplant Recipie
Ingredients: 1 lg Or two small eggplant-chopped into 1/2 cubes; 1 lg Onion; 2 ts Cumin seeds; 2 ts Cinnamon; 1 ts Chili powder; (optional); 1 tb Garam masala; (optional); 1/2 c F-free yogurt

The redemption of an eternal soul is one sale that I, in my own strength, cannot accomplish. I need to know that, not so that I won’t preach the Gospel, but so that I won’t allow my presentation of the Gospel to be molded by what I think will finally get a response and close a sale. Instead of using all my powers to convict and change the sinner, while God stands back as a gentleman quietly waiting for the spiritual corpse, His declared spiritual enemy, to invite Him into his heart, I’m going to preach the Gospel like a gentleman, trying to persuade but knowing that I can’t convict and convert and change the sinner. Then we’ll see clearly just who can really call the dead to life.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Toronto		1	servings

INGREDIENTS

1	lg	Or two small eggplant-chopped into 1/2 cubes
1	lg	Onion
2	ts	Cumin seeds
2	ts	Cinnamon
1	ts	Chili powder; (optional)
1	tb	Garam masala; (optional)
1/2	c	F-free yogurt

INSTRUCTIONS

1. "Saute" in a bit of water onions, cinnamon, cumin seeds, in a non-stick
skillet, until everything is mixed, and onions are getting translucent
2. Add eggplant & mix thoroughly so that eggplant chunks are coated with
spices.
3. Cover and cook for 20 minutes on med-low temperature, stirring
occasionally. As the eggplant cooks, it releases lots of water, so don't
worry about sticking.
4. When eggplant has cooked VERY thoroughly, add 1/2 cup of nonfat plain
yogurt, and stir gently.
5. Simmer on very low for 5 min.
6. Garnish with garam masala
Easy, quick & tastes like food for kings. (I think)
Posted to fatfree digest by Jesse Clarke <clarkej@chass.utoronto.ca> on Jul
14, 1999, converted by MM_Buster v2.0l.

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