Name: Eggplant With Tomato-Mint Sauce And Goat Cheese
Ingredients: 2 Eggplants lg, trimmed cut 1/2"-thick rounds; 1 1/2 tb Olive oil; Non-stick veg. oil spray; 1/2 c Chopped onion; 2 Garlic cloves, minced; 4 Italian-style tomatoes stewed & peeled; 3 tb Chopped fresh mint; 1/2 ts Dried oregano; 1/2 c Crumbled soft fresh goat cheese(feta); 8 Fresh basil leaves, chopped

If my thirst for joy and meaning and passion are satisfied by the presence of the promises of Christ, the power of sin is broken. We do not yield to the offer of sandwich meat when we can see the sizzling steak on the grill… At first lust tricks me into feeling that I would really miss out on some great satisfaction if I followed the path of purity. But then I take up the sword of the Spirit and begin to fight… And as I pray for my faith to be satisfied with God’s life and peace, the sword of the Spirit carves the sugar coating off the poison of lust… And by the grace of God, (lust’s) alluring power is broken.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Georgian	Ethnic, Georgian, Vegetable	4	Servings

INGREDIENTS

2		Eggplants lg, trimmed cut 1/2"-thick rounds
1 1/2	tb	Olive oil
		Non-stick veg. oil spray
1/2	c	Chopped onion
2		Garlic cloves, minced
4		Italian-style tomatoes stewed & peeled
3	tb	Chopped fresh mint
1/2	ts	Dried oregano
1/2	c	Crumbled soft fresh goat cheese(feta)
8		Fresh basil leaves, chopped

INSTRUCTIONS

Preheat oven to 500&deg;F. Spray 2 large baking sheets with oil spray.
Arrange eggplant rounds on prepared sheets; brush lightly with 1
tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn
rounds over and bake until tender and golden, about 10 minutes
longer. Remove from oven. Reduce oven temperature to 350&deg;F. Heat
remaining 1/2 tablespoon oil in medium nonstick skillet over medium
heat. Add onion; saut. until tender, about 5 minutes. Add garlic and
stir 1 minute. Season with salt & pepper. Add tomatoes with their
juices, mint & oregano and simmer until sauce thickens & is reduced
to 1 3/4 cups, breaking up tomatoes with back of spoon, about
20    minutes. Spoon half of tomato sauce into shallow 2-quart
baking dish. Arrange eggplant rounds atop sauce, overlapping
slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake
until heated through, about 20 minutes. Sprinkle with basil. ORIGIN:
Irina Kavelenkova, Tbilisi-Georgia, circa 1997 From: Dr. Donald R.
Houston
Posted to MM-Recipes Digest V4 #16 by docdonald@worldnet.att.net on May 17,
1999

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