Pasta With Eggplant And Tomato Sauce

God’s speech to us by His Son is the culmination of His speaking to mankind and is His greatest and final revelation to mankind in this period of redemptive history. The exceptional greatness of the revelation that comes through the Son, far exceeding any revelation in the old covenant, is emphasized again and again throughout chapters 1 and 2 of Hebrews. These facts all indicate that there is a finality to the revelation of God in Christ and that once this revelation has been completed, no more is to be expected.

Wayne Grudem

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Italian	Italian, Main dish, Pasta, Vegetarian	6	Servings

INGREDIENTS

1		Eggplant, diced
		Salt
		Olive oil, for frying
1		Onion, diced
1	T	Olive oil
3		Garlic cloves, chopped
2	c	Tomato sauce
1/4	c	Dry red wine
1	pn	Sugar
		Salt & pepper
1		Pinch oregano
16	oz	Spaghetti, fusilli
		rigatoni or other hearty
		pasta shape

INSTRUCTIONS

Arrange diced eggplant on a cookie sheet & sprinkle with salt. Let
drain for 30 minutes.  Rinse well. Saute drained eggplant in olive  oil
until lightly browned & set aside. Lightly saute the onion &  garlic in
about 1 tb olive oil until softened, then add the tomato  sauce & wine.
Bring to a boil, reduce heat & simmer for 15 to 20  minutes. Season
with sugar, if needed, salt & pepper & add the  oregano. Return the
eggplant to the pot & continue to simmer while  the pasta cooks. Cook
the pasta until al dente & drain. Toss the  pasta with the sauce to mix
well & serve immediately.

A Message from our Provider:

“Famous last words: I’ll get right with God later”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 81 Calories From Fat: 22 Total Fat: 2.5g Cholesterol: 0mg Sodium: 478.8mg Potassium: 319.9mg Carbohydrates: 12.7g Fiber: 1.8g Sugar: 4.3g Protein: 2.4g