Name: Maltese Eggplant Salad
Ingredients: 2 Eggplants; middle-sized, (preferably the elongated kind); 3 tb Oil; up to 4; 3 Garlic cloves; minced; 4 Ripe tomatoes; peeled and cut into same sized cubes as the eggplants, up to 5; 3 tb Vinegar; 2 tb Water; if needed, up to 3; 1 ts Brown sugar; (or just plain white); 1 pn Salt; if needed; Some fresh parsley; ( leaves and stems chopped finely); 1 ts Fresh mint leaves; chopped finely

When you are forgotten or neglected or purposely set at naught, and you sting and hurt with the insult or the oversight, but your heart is happy, being counted worthy to suffer for Christ-that is dying to self. When your good is evil spoken of, when your wishes are crossed, your advice disregarded, your opinions ridiculed and you refuse to let anger rise in your heart, or even defend yourself, but take all in patient loving silence-that is dying to self. When you lovingly and patiently bear any disorder, any irregularity, or any annoyance, when you can stand face to face with waste, folly, extravagance, spiritual insensibility, and endure it as Jesus endured it-that is dying to self. When you are content with any food, any offering, any raiment, any climate, any society, any attitude, any interruption by the will of God-that is dying to self. When you never care to refer to yourself in conversation, or to record your own good works, or itch after commendation, when you can truly love to be unknown-that is dying to self. When you see your brother prosper and have his needs met and can honestly rejoice with him in spirit and feel no envy nor question God, while your own needs are far greater and in desperate circumstances-that is dying to self. When you can receive correction and reproof from one of less stature than yourself, can humbly submit inwardly as well as outwardly, finding no rebellion or resentment rising up within your heart-that is dying to self.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs	Maltese		1	Servings

INGREDIENTS

2		Eggplants; middle-sized, (preferably the elongated kind)
3	tb	Oil; up to 4
3		Garlic cloves; minced
4		Ripe tomatoes; peeled and cut into same sized cubes as the eggplants, up to 5
3	tb	Vinegar
2	tb	Water; if needed, up to 3
1	ts	Brown sugar; (or just plain white)
1	pn	Salt; if needed
		Some fresh parsley; ( leaves and stems chopped finely)
1	ts	Fresh mint leaves; chopped finely

INSTRUCTIONS

guess it's about time I send something again. This is a recipe I found in a
israeli women's weekly, "la-isha", ages ago. I love it, so here it comes.
It is called maltese, probably because of the mint leaves in it. But go
lightly with them. It's supposed to add a little fresh taste to the mild
salad.
1. Peel and cut the eggplants in almost-small cubes-1cm3 . Let them soak in
water with some salt for about 20 min. Discard the water. Shake excess
water off the cubes.
2. Put the oil in a frying pan and when hot, fry the eggplant cubes in it
until they are soft. Discard the remaining oil from the pan.
3. Add the tomatoes and the garlic and let cook on low to medium heat 5- 6
min. Add the sugar and a little salt (if you really feel like it), the
vinegar and a little water if it gets too dry. Let simmer a little more.
Then add the mint and finally the parsley and let the salad cool off. While
cooking, be careful with turning and mixing so the little cubes will retain
some of their shape and consistency. Serve cold or lukewarm.
This recipe has been done over and over and probably has been changed here
and there. From my experience, salt is not needed at all. You can put less
tomatoes than what is listed above. The proportion is: more eggplants than
tomatoes.
Posted to JEWISH-FOOD digest by Danielle Latowicki <latowick@actcom.co.il>
on Aug 12, 1998, converted by MM_Buster v2.0l.

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