Name: Linda Mccartney's Aubergine Caponata
Ingredients: 1 lg Aubergine; 1 sm Onion; 1 Stick celery; 1 oz Olives; 1 oz Capers; 2 1/2 tb Olive oil; 1 tb Chopped fresh parsley; 1 tb Wine vinegar; 2 ts Sugar; 1 7 oz tin chopped tomatoes; 1 tb Tomato pur.e

Often our misunderstanding of God's Word is due not to innocent intellectual slips or lack of information, but rather to a deep refusal to submit to God's demands. A person who intends to manage his own affairs, maintain his pride, and secure esteem and glory from his fellow human beings will twist the words of Jesus to support his own self-esteem. The evil of the human heart precedes and gives rise to many of our apparently intellectual misunderstandings of Scripture.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Veg3, Vegetarian	1	servings

INGREDIENTS

1	lg	Aubergine
1	sm	Onion
1		Stick celery
1	oz	Olives
1	oz	Capers
2 1/2	tb	Olive oil
1	tb	Chopped fresh parsley
1	tb	Wine vinegar
2	ts	Sugar
1		7 oz tin chopped tomatoes
1	tb	Tomato pur.e

INSTRUCTIONS

1. Dice the aubergine into small cubes and sprinkle generously with salt.
Leave on a plate for about 20 minutes to draw out the bitterness.
2. While the aubergine is standing prepare the rest of the ingredients.
Chop the onion, celery, olives and capers into small pieces.
3. Heat the olive oil in a deep frying pan and saut. the onion and celery
for about 5 minutes, until lightly browned. Now wash the salted aubergine
thoroughly, drain and add to the saute, a few cubes at a time so the pieces
do not absorb too much oil. However, add more oil if necessary.
4. Add the remaining ingredients, cover the pan and simmer, over a medium
heat, for 30 minutes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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