Name: Lebanese Eggplant
Ingredients: 1 Medium eggplant -peel & dice; 1 Clove of garlic; 1/4 c Olive oil; 1 cn Tomatoes (drained) 16 oz.; 1/2 ts Brown sugar; 1/8 ts Pepper; 1/2 c Shopped onion; 1/2 c Sliced mushroom; 1 tb All purpose flour; 1/2 ts Salt; 1/4 ts Dried whole basil

Proverbs 1:7, 'The fear of the LORD is the beginning of knowledge; fools despise wisdom and instruction' (cf. 9:10). Do you see an interesting connection? Knowledge of the Lord's ways dispels fear, but the beginning of knowledge is fearing the Lord? Could it be the more we fear displeasing God and approach Him with reverential awe, the greater He will appropriate Himself in our lives? And the more we have of God, the less we will battle the short-lived, trivial fears of the world? Could it be that if we fear God there will be no one and nothing else left to fear? Wasn't this the teaching of Jesus? 'Do not fear those who kill the body but are unable to kill the soul; but rather fear Him who is able to destroy both soul and body in hell' (Mt. 10:28).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Lebanese	Vegetables	4	Servings

INGREDIENTS

1		Medium eggplant -peel & dice
1		Clove of garlic
1/4	c	Olive oil
1	cn	Tomatoes (drained) 16 oz.
1/2	ts	Brown sugar
1/8	ts	Pepper
1/2	c	Shopped onion
1/2	c	Sliced mushroom
1	tb	All purpose flour
1/2	ts	Salt
1/4	ts	Dried whole basil

INSTRUCTIONS

Cook eggplant in boiling water (salted) 8-10 min., drain well. Saute onion,
garlic, mushrooms in olive oil. Add flour, stir until smooth. Add tomatoes
and other ingredients. Bring to a boil. Remove from heat. Layer in lightly
grease 1 qt. casserole.  Bake at 375 degree for 25 minutes.
Source Unknown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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