Name: Gratin of Eggplant, Potato, Onion And Tomatoes
Ingredients: === TOMATO SAUCE ===; 3 lg Tomatoes; cored, seeded,; And finely chopped; 3 tb Olive oil; 1 tb Tomato paste; 1 tb Minced garlic; 1/2 ts Salt; 1/4 ts Red pepper flakes; === GRATIN ===; 2 md Russet potatoes; peeled, sliced thin; Salt and pepper; to taste; 2 Onions; thinly sliced; 1 Peeled sliced eggplant; optional; 1/2 c Grated Parmesan cheese; Basil sprigs; optional

My brethren, the reason why you have not got contentment in the things of the world is not because you have not got enough of them. That is not the reason. But the reason is because they are not things proportionable to that immortal soul of yours that is capable of God Himself. Many men think that when they are troubled and have not got contentment, it is because they have but a little in the world, and if they had more then they would be content. That is just as if a man were hungry, and to satisfy his craving stomach he should gape and hold open his mouth to take in the wind, and then should think that the reason why he is not satisfied is because he has not got enough of the wind. No, the reason is because the thing is not suitable to a craving stomach.

Jeremiah Burroughs

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		La, Times	8	servings

INGREDIENTS

		=== TOMATO SAUCE ===
3	lg	Tomatoes; cored, seeded,
		And finely chopped
3	tb	Olive oil
1	tb	Tomato paste
1	tb	Minced garlic
1/2	ts	Salt
1/4	ts	Red pepper flakes
		=== GRATIN ===
2	md	Russet potatoes; peeled, sliced thin
		Salt and pepper; to taste
2		Onions; thinly sliced
1		Peeled sliced eggplant; optional
1/2	c	Grated Parmesan cheese
		Basil sprigs; optional

INSTRUCTIONS

TOMATO SAUCE: Stir together tomatoes, olive oil, tomato paste, garlic, salt
and red pepper flakes in medium bowl. GRATIN: Assemble gratin in greased
10-cup-capacity shallow baking dish with layers in this order: 3/4 cup
Tomato Sauce, 1/2 potato slices, salt and pepper to taste, 1/2 onion
slices, salt and pepper to taste, 1/2 cup Tomato Sauce, 1/2 eggplant
slices, salt and pepper to taste, 1/2 cup Tomato Sauce, 1/4 cup cheese,
remaining potato slices, salt and pepper to taste, remaining onion, salt
and pepper to taste, remaining eggplant, salt and pepper to taste and
remaining Tomato Sauce. Press vegetables down to lightly compact them.
(Vegetables may be higher than sides of dish but will fall as they bake.)
Cover with foil. Bake 1 hour at 350 degrees. Use spatula to press
vegetables down so juices come toward surface. Continue baking, covered,
about 1 hour longer, pressing vegetables again. Remove foil. Sprinkle
evenly with remaining cheese. Bake until cheese is bubbly, about 10
minutes. Cool on rack. Garnish with basil before serving. Yields 6 to 8
servings.
Each of 8 servings: 148 calories, 309 mg sodium, 5 mg cholesterol, 7 grams
fat, 17 grams carbohydrates, 5 grams protein, 0.89 gram fiber
Recipe Source: Los Angeles Times - 01-13-1999
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”