Name: Rotini with Eggplant-Pepper Sauce
Ingredients: 1 sm Eggplant; peeled and diced; 1 ts Salt; 1/2 c White wine; or apple juice; 1 sm Onion; chopped; 2 c Red bell peppers; chopped; 2 c Green bell peppers; chopped; 2 c Yellow bell peppers; chopped; 16 oz Plum tomatoes; canned with juice; 2 lg Garlic cloves; minced; 1 ts Honey; 2 tb Chopped fresh basil; 12 oz Rotini; dry measure

The fundamental problem in the evangelical world today is not inadequate technique, insufficient organization, or antiquated music and those who want to squander the church’s resources bandaging these scratches will do nothing to staunch the flow of blood that is spilling from its wounds. The fundamental problem in the evangelical world today is that God rests too inconsequentially upon the church. His truth is too distant, His grace too ordinary, His judgment too benign, His gospel too easy, and His Christ is too common.

David Wells

CATEGORY	CUISINE	TAG	YIELD
Eggs		Low-fat, Quick’n’eas, Entree, Pasta	4	Servings

INGREDIENTS

1	sm	Eggplant; peeled and diced
1	ts	Salt
1/2	c	White wine; or apple juice
1	sm	Onion; chopped
2	c	Red bell peppers; chopped
2	c	Green bell peppers; chopped
2	c	Yellow bell peppers; chopped
16	oz	Plum tomatoes; canned with juice
2	lg	Garlic cloves; minced
1	ts	Honey
2	tb	Chopped fresh basil
12	oz	Rotini; dry measure

INSTRUCTIONS

Review:  "Rotini or spirals grab the sauce.  Salting eggplant draws out the
bitterness that hides in the 'juice'.  Remember to rinse well to remove
salt and use lots of towels to pat dry."
Place the eggplant in a medium bowl, sprinkle lightly with the salt ad let
stand for 15 minutes to absorb the salt and release excess moisture. Rinse
well to remove the salt; pat dry with paper towels. Spread the eggplant in
a single layer on paper towels.
Bring the wine or apple juice to a boil in a large no-stick frying pan. Add
the onions and simmer, stirring frequently, for 3 minutes, or until
softened. Add the red, green and yellow peppers, tomatoes (with juice),
garlic, honey and basil. Reduce the heat to medium and simmer, stirring
occasionally, for 10 minutes, or until the peppers are very soft.
Add the eggplant and simmer for 10 minutes, or until the sauce is thick.
While the sauce is cooking, cook the rotini in a large pot of boiling water
until just tender. Drain. Return to the pot. Add the sauce and toss well to
combine. 15 minutes of attention; 40 minutes total Per serving 393
calories; 3 g. total fat (7%); 4 g. saturated fat.
EASY FREEZE:  Make Ahead Weeknight supper Eggplant-Pepper Sauce tastes even
richer after it's been frozen, so make extra for busy weeknight suppers.
Separately freeze the cooked pasta in self-sealing plastic freezer bags and
the sauce in tightly lidded containers. - - Reheat the sauce in a covered
saucepan over low heat for 15 minutes, stirring frequently, or - -
microwave on high power for 3 minutes. Immerse frozen cooked pasta in
boiling-water for 2 to 3 minutes, or until hot.
ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o
McRecipe
Recipe By     : Prevention's Healthy One-Dish Meals (1996)
Posted to MC-Recipe Digest V1 #284
Date: Thu, 07 Nov 1996 15:08:51 -0800
From: Hanneman <phannema@wizard.ucr.edu>

A Message from our Provider:

“It’s not how you start, it’s how you finish that counts”