Name: Light Eggplant Caponata
Ingredients: 2 tb Olive oil; 1 md Onion; halved, sliced thin; 2 Celery ribs; thinly sliced; 1 1/2 lb Eggplant (preferably Japanese or Chinese); unpeeled, and; Cut into 1" cubes; Salt; Freshly ground pepper; 1 cn Tomato sauce -; (8 oz); 1 cn Diced tomatoes - (14 1/2 oz); drained; 1 tb Red-wine vinegar; (to 2 tbspns); 1 ts Granulated sugar; (to 2 tspns); 1/3 c Pitted green olives - (to 1/2 cup); halved; 2 tb Capers; rinsed

Our response to those in the world is not to envy or admire them in their rejection of God. It’s not even to condemn them by wagging a Pharisaic finger of self-righteousness. Jesus said He did not come the first time to condemn the world. He came that the world might be saved through Him. Likewise, our job is to have compassion on the world – no different than the way Jesus did when they tortured and mocked Him on the cross – to point people to forgiveness in Jesus Christ. Judgment is His job and as we just witnessed in Revelation 14, that’s exactly what He will do when He comes a second time.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs	St. Louis	Post2	6	servings

INGREDIENTS

2	tb	Olive oil
1	md	Onion; halved, sliced thin
2		Celery ribs; thinly sliced
1 1/2	lb	Eggplant (preferably Japanese or Chinese); unpeeled, and
		Cut into 1" cubes
		Salt
		Freshly ground pepper
1	cn	Tomato sauce -; (8 oz)
1	cn	Diced tomatoes – (14 1/2 oz); drained
1	tb	Red-wine vinegar; (to 2 tbspns)
1	ts	Granulated sugar; (to 2 tspns)
1/3	c	Pitted green olives – (to 1/2 cup); halved
2	tb	Capers; rinsed

INSTRUCTIONS

Heat oil in large heavy skillet or saute pan. Add onion and celery; saute
over medium heat 5 minutes. Add eggplant, and salt and pepper to taste;
saute over medium-high heat, stirring, 2 minutes. Add tomato sauce and
tomatoes; bring to a simmer. Cover skillet, and cook over medium-low heat
10 minutes. Add vinegar, 1 teaspoon sugar, olives and capers. Cover; simmer
over low heat, stirring often, 10 minutes or until eggplant is tender.
Taste; adjust seasoning, adding remaining 1 teaspoon sugar if desired.
Serve cold or at room temperature. Yields 6 servings.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Faye Levy
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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