Name: Penne W/ Eggplant and Ricotta Salata
Ingredients: 1/4 c Olive oil; 2 tb Olive oil; 1 lg Eggplant; Cut into 1/4 inch; Dice; 3 md Garlic cloves; 1 Finely chopped leaves of; 1 fresh rosemary sprig; Salt & Pepper; 1 pt Cherry tomatoes; 1 lb Penne rigate; 1/4 lb Ricotta salata cheese,; Crumbled

The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.

Rene Pache

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Italian	Main dish, Italian, Vegetables	4	Servings

INGREDIENTS

1/4	c	Olive oil
2	tb	Olive oil
1	lg	Eggplant
		Cut into 1/4 inch
		Dice
3	md	Garlic cloves
1		Finely chopped leaves of
		1 fresh rosemary sprig
		Salt & Pepper
1	pt	Cherry tomatoes
1	lb	Penne rigate
1/4	lb	Ricotta salata cheese,
		Crumbled

INSTRUCTIONS

In large pot, bring 4 quarts of water to a boil for
the pasta. Meanwhile, in a large skillet, warm 3
tablespoons olive oil over medium heat. Add eggplant
and cook, stirring frequently, until it starts to
soften and brown, about 10 minutes.   Add half of
garlic and all the rosemary and cook until the garlic
is slightly golden, about 2 minutes. Season with salt
and pepper. In a medium non reactive skillet, heat
remaining three tablespoons of olive oil.  Add
tomatoes and cook over high heat, tossing until
slightly softened, about three minutes.  Stir in
remaining garlic and season with salt and pepper.
Salt the boiling pasta water.  Add the penne until al
dente about 13 minutes.  Drain the pasta and return it
to the pot.  Add the ricotta salata and toss.  Add the
eggplant and toss again.  Add the tomatoes and toss
gently.  Transfer the pasta to a large warmed bowl or
platter and serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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