Name: Garlic-Braised Eggplant And White Beans
Ingredients: Olive oil cooking spray; 12 oz Eggplant; unpeeled, cut into 1/2-inch cubes; 6 Cloves garlic; peeled and thinly sliced; 2 tb Olive oil; 1/2 ts Fennel seeds; 1/4 ts Crushed red pepper flakes; 1 ts Italian herb seasoning or 1/4 teaspoon each dry basil; dry marjoram, dry oregano, and dry thyme; 2 md Onions; thinly sliced; 14 1/2 oz Canned pear-shaped tomatoes; 15 oz Cannellini beans; drained and rinsed; 8 oz Dry medium-size pasta shells -or other medium pasta; 1/2 c Chopped Italian parsley; Salt and pepper; Grated Parmesan cheese; (optional)

The work of discipling occurs in the present, but it has its eyes set on the Last Day. It requires long-term thinking. It requires an investor’s mentality, knowing that the return is eternal. And the investment occurs through God’s Word. We must proclaim God’s Word is the seed that ultimately bears fruit, even if we don’t see it in the short term…trust that God’s Word does not return void. You will see the harvest later.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains, Dairy	Vegetarian	Pasta, Vegetarian	6	servings

INGREDIENTS

		Olive oil cooking spray
12	oz	Eggplant; unpeeled, cut into 1/2-inch cubes
6		Cloves garlic; peeled and thinly sliced
2	tb	Olive oil
1/2	ts	Fennel seeds
1/4	ts	Crushed red pepper flakes
1	ts	Italian herb seasoning or 1/4 teaspoon each dry basil; dry marjoram, dry oregano, and dry thyme
2	md	Onions; thinly sliced
14 1/2	oz	Canned pear-shaped tomatoes
15	oz	Cannellini beans; drained and rinsed
8	oz	Dry medium-size pasta shells -or other medium pasta
1/2	c	Chopped Italian parsley
		Salt and pepper
		Grated Parmesan cheese; (optional)

INSTRUCTIONS

Coat a shallow baking pan with cooking spray. Spread eggplant in pan;
sprinkle with garlic, then coat with cooking spray. Bake in a 425 oven
until golden brown (about 20 minutes).
Meanwhile, heat oil in a wide frying pan over medium heat. Add fennel
seeds, red pepper flakes, herb seasoning, and onions; cook, stirring often,
until onions are soft but not browned (6 to 8 minutes). Cut up tomatoes;
then add tomatoes and their liquid to onion mixture. Stir in baked
eggplant. Reduce heat, cover, and simmer for 15 minutes. Stir in beans,
cover, and continue to simmer until beans are heated through and flavors
are blended (about 3 more minutes). While eggplant mixture is simmering, in
a 5- to 6-quart pan, cook pasta in about 3 quarts boiling water until just
tender to bite (10 to 12 minutes); or cook according to package directions.
Drain pasta well and divide among 4 to 6 wide, shallow individual bowls.
Stir parsley into eggplant mixture; season to taste with salt and pepper.
Spoon equally over pasta. Offer cheese to add to taste, if desired. Makes 4
to 6 servings.
NOTES : I used crushed tomatoes instead of diced--the result was a more
"sauce-like" sauce instead of a totally chunky sauce. As usual, I omitted
the parsley. This freezes beautifully. 14.8 g fiber, 469.8 cals, 6.3 g fat
(7 points)
Recipe by: Sunset
Posted to EAT-LF Digest by Diana Slade <dianaslade@mindspring.com> on Jul
21, 1999, converted by MM_Buster v2.0l.

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