Name: Rustic Style Caponata
Ingredients: 6 tb Extra-virgin olive oil; 2 lb Eggplant; peeled, and; ; cut into 1" cubes; 1 1/2 c Chopped onions; 1 c Chopped fennel; 1 c Chopped red bell pepper; 1 ts Minced garlic; 2 1/2 c Coarsely-chopped tomatoes; 1/4 c Red wine vinegar; 2 tb Sugar; Salt; to taste; Freshly-ground black pepper; to taste; 3 tb Capers; rinsed; 2 tb Green olives; quartered; 1/4 c Pine nuts; toasted; 1/2 c Chopped fresh basil

In considering the conflict between the sovereignty of God in election and the human responsibility, J.I. Packer writes: What is an antinomy? The Shorter Oxford Dictionary defines it as ';”a contradiction between conclusions which seem equally logical, reasonable or necessary.” For our purposes, however, this definition is not quite accurate; the opening words should read “an appearance of contradiction.” For the whole point of an antinomy – in theology, at any rate – is that it is not a real contradiction, though it looks like one. It is an apparent incompatibility between two apparent truths. An antinomy exists when a pair of principles stand side by side, seemingly irreconcilable, yet both undeniable.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Essnce10	10	servings

INGREDIENTS

6	tb	Extra-virgin olive oil
2	lb	Eggplant; peeled, and
		; cut into 1" cubes
1 1/2	c	Chopped onions
1	c	Chopped fennel
1	c	Chopped red bell pepper
1	ts	Minced garlic
2 1/2	c	Coarsely-chopped tomatoes
1/4	c	Red wine vinegar
2	tb	Sugar
		Salt; to taste
		Freshly-ground black pepper; to taste
3	tb	Capers; rinsed
2	tb	Green olives; quartered
1/4	c	Pine nuts; toasted
1/2	c	Chopped fresh basil

INSTRUCTIONS

In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and
saute until soft and browned, about 10 minutes. Remove and place in a bowl.
In the same pan, heat the remaining oil, and cook the onion, fennel, and
peppers. Saute until soft, about 4 minutes. Add the garlic, tomato,
vinegar, cooked eggplant, sugar, salt and pepper. Bring to a boil, reduce
heat, and simmer for 10 minutes. Stir in the capers and simmer for 5
minutes. Stir in the olives, pine nuts and basil. Simmer until all
vegetables are tender. This recipe yields 10 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2248 broadcast 10-07-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-19-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”