Name: Garden Eggplant
Ingredients: 1 lg Eggplant; 2 tb Bacon drippings; 2/3 c Chopped onions; 1/2 c Chopped green pepper; 1/3 c Chopped celery; 2 c Tomatoes; 3/4 ts Salt; 1 ds Pepper; 2 Eggs; beaten; 2 ts A-1 sauce; 1 c Grated cheese; 1 c Corn bread crumbs; 1 Beef bouillon cube

Authentic, biblical Christianity has always been an exclusive religion. This became apparent during the Roman Empire. When the Emperor Alexander Severus heard about Christianity, he placed an image of Christ beside the other gods in his private chapel, just to be safe. The Romans were happy to welcome Jesus into their pantheon. What the Romans couldn’t understand was why Christians refused to reciprocate. If the emperor was willing to worship Christ, why weren’t Christians willing to worship the emperor? Yet the early Christians insisted that in order to worship Christ at all, they had to worship Christ alone. They were even willing to stand up for this conviction by playing “Christians and lions” at the Colosseum.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy, Meats		Vegetable	6	Servings

INGREDIENTS

1	lg	Eggplant
2	tb	Bacon drippings
2/3	c	Chopped onions
1/2	c	Chopped green pepper
1/3	c	Chopped celery
2	c	Tomatoes
3/4	ts	Salt
1	ds	Pepper
2		Eggs; beaten
2	ts	A-1 sauce
1	c	Grated cheese
1	c	Corn bread crumbs
1		Beef bouillon cube

INSTRUCTIONS

Peel and cut eggplant into cubes. Cook in salted water until tender. Drain
well. Saute onions, peppers and celery in bacon drippings until
transparent. Add cooked eggplant, slightly mashed, then add other
ingredients. Pour into greased casserole dish and bake at 350 for 30-40
minutes. Should this mixture be too juicy, add more crumbs.
MRS ELTON BATCHELOR (SUE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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