Name: Onion and Vegetable Marmalade
Ingredients: 6 tb Extra virgin olive oil; 6 Onions; in 1/2" dice; 2 md Zucchini; in 1/2" dice; 1 md Japanese eggplant; in 1/2" dice; 10 Cloves garlic; thinly sliced; 1 Sprig thyme lavender rosemary; tied together; 2 Red bell peppers seeded and cored; in 1/2" dice; 1 tb Sugar

There can be no doubt whatever that the Spirit calls no person to do what the Word dictated by him, forbids. The Spirit cannot contradict himself. No human being is entitled to advance a specific call of the Spirit for him individually to do or teach something contrary to or beside the Scriptures previously given to the church… Hence, when a woman preacher professes to have felt this call that the Word distinctly precludes from the work…although we may ascribe her mistake to an amiable zeal, yet we absolutely know she is mistaken; she has confounded a human impulse with the Spirit’s calling.

Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Japanese		4	Servings

INGREDIENTS

6	tb	Extra virgin olive oil
6		Onions; in 1/2" dice
2	md	Zucchini; in 1/2" dice
1	md	Japanese eggplant; in 1/2" dice
10		Cloves garlic; thinly sliced
1		Sprig thyme lavender rosemary; tied together
2		Red bell peppers seeded and cored; in 1/2" dice
1	tb	Sugar

INSTRUCTIONS

In a large heavy saute pan, heat oil over medium heat until smoking. Add
onions and cook until lightly browned, about 8 to 10 minutes. Add zucchini,
eggplant, herb bundle, bell peppers, and sugar and cook until
marmalade-like consistency, about 1 hour. Remove to cool and store in a
crock.
Serve with socca and fresh dried goat cheese.
Yield: 4 servings
Notes: Recipes for #ME1A16 Copyright Mario Batali 1997. All rights
reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A16
Posted to MC-Recipe Digest V1 #1045 by Sue <suechef@sover.net> on Jan 26,
1998

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“Forgiveness is not automatic”