Name: Sausage Stuffed Eggplant
Ingredients: 2 md Eggplant; 1 lb Hot bulk sausage; 1 lg Onion; chopped; 1 md Green bell pepper; chopped; 16 oz Can tomatoes; undrain/coarse chopd; 1 Egg; slightly beaten; 1 c Shredded Cheddar cheese

We live in a world where truth is relative. According to most, there is no absolute standard to determine right from wrong because truth is ever-changing and subjectively suited to personal opinions and popular culture. Most want to believe this because at our core we want to be autonomous without any accountability and restraints. We want to be God. We want to be the sole arbitrator to determine right from wrong. So to bolster support for this driving tendency, many have used the Word of God for their justification. They have erroneously taken Jesus’ words in Matthew 7 not to judge as their shield for critique-free sinful behavior. It’s funny how they use our Lord’s words as a reason not to submit to the rest of our Lord’s words found elsewhere in the Bible! However, such a position is contradictory to the inherent understanding of societal function and clearly a false interpretation of what Jesus intended.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Meats		Bobbie’s no, Cheese, Eggplant, Ground beef, Main dishes	4	Servings

INGREDIENTS

2	md	Eggplant
1	lb	Hot bulk sausage
1	lg	Onion; chopped
1	md	Green bell pepper; chopped
16	oz	Can tomatoes; undrain/coarse chopd
1		Egg; slightly beaten
1	c	Shredded Cheddar cheese

INSTRUCTIONS

Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4" shll. Chop
pulp, andset aside. Cook sausage in a large skillet until browned, stirring
to crumble; drain off excess drippings. Add chopped eggplant, onion, green
pepper and tomatoes; cook until most of the liquid evaporates, stirring
often. Gradually stir about 1/4 of the sausage mixture into egg. Add back
to remaining sausage mixture, stirring constantly. Stir in cheese. Stuff
shells with sausage mixture; place in a 13x9x2" baking dish. Add water to
1/2 " depth; cover and bake at 350 F. for 30 minutes. Yield: 4 servings.
Submitted to magazine by Cindy L. Overall, Baton Rouge, Louisiana MC
formatting by bobbi744@sojourn.com
Recipe by: Southern Living Magazine, September, 1981, p. 220
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 27, 1998

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”