Roasted Vegetable Soup With Garlic

As a philosophical idea, God’s decreeing of a thing has dominance over His seeing a thing beforehand. Even though…the word foreknowledge is more than pre-sight, we nonetheless cannot disregard the verity that God sees all things beforehand. Thus God’s seeing all things has forever been a reality to Him, and God’s determining all things has also been forever. These two have had eternal origins. As long as He has decreed, He has known; and as long as He has known, He has decreed. So, in one sense, we cannot put one philosophical idea ahead of the other in terms of time. Yet we can put one above the other in terms of dominance. If God has seen and determined at the same time, we cannot make His decreeing subservient to His knowing. The reason one is preceding the other in terms of force (not time) is that determination is a willful act of God, whereas seeing is a passive act. God cannot help but see all, but He wills to decree. Therefore what He determines, He sees; and what He sees, is determined. The force of decreeing a thing dominates the seeing.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats		Soups/stews	6	Servings

INGREDIENTS

1		Eggplant, halved lengthwise
2		Yellow onions, quartered
		Olive oil
1		Sweet red pepper, cored see
		quartered
3		Plum tomatoes, halved
3		Cl Garlic
1/2	t	Dried thyme, crumbled
1/2	t	Dried basil, crumbled
1/4	t	Salt or to taste
1/8	t	Black pepper
6	c	Beef stock

INSTRUCTIONS

1997    
Perheat oven to 400 f. Arrange the eggplant and onions in a  large
shallow baking pan, brush the cut sides with 1 1/2 teaspoons of  the
oil, and bake for 20 minutes. Add the red pepper, tomatoes and  garlic
to the pan; brush the cut sides with the remaining 1 1/2  teaspoons of
oil. Sprinkle the thyme, basil, salt and black pepper  over the
vegetables and bake 20 minutes more or until tender.  :      Set aside
the red pepper and 1 eggplant half. Chop the  remaining half eggplant,
onions, tomatoes, and garlic and transfer  them to a large saucepan.
Add the stock, bring it to a boil, then  lower the heat and simmer the
mixture, stirring occasionally, for 20  minutes. Meanwhile, peel the
red pepper and dice the pulp. Dice the  reserved eggplant.  :      In a
food processor or blender, working in batches if  necessary, whirl the
cooked mixture until pureed. Return the puree to  the saucepan and stir
in the diced eggplant and red pepper. Simmer  the soup for 5 minutes or
until heated through. Makes 6 1 1/2 cup  servings. Per serving: cal
107, fat 3g, sodium 232mg, chol 0mg, cal  from fat 25.4% from: Reader's
Digest Live Longer Cookbook :  D/L from Prodigy 12-14-94. Recipe
collection of Sue Smith. 1.80=E1  Posted to MM-Recipes Digest V4 #256
by roy@indy.net (Roy) on Sep 25,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 324 Calories From Fat: 117 Total Fat: 13.1g Cholesterol: 17.6mg Sodium: 2419mg Potassium: 320.9mg Carbohydrates: 40.9g Fiber: 1.4g Sugar: 9.2g Protein: 11.4g