Shanagarry Pepper And Tomato Stew

Make God the peculiar object of your praises. The doctrine [of election] shows what great reason you have so to do. If God so values you, sets so much by you, has bestowed greater mercies upon you than on all the ungodly in the world, is it too little a requital for you to make God the peculiar object of your praise and thankfulness? If God so distinguishes you with His mercies, you ought to distinguish yourself in His praises. You should make it your great care and study how to glorify that God who has been so peculiarly merciful to you. And this, rather, because there was nothing peculiar in you differing from any other person that moved God thus to deal thus peculiarly by you: you were as unworthy to be set by as thousands of others that are not regarded of God, and are cast away by Him forever.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
	Naga	Cooking liv, Import	1	Servings

INGREDIENTS

2	T	Olive oil, plus
2	t	Olive oil
		Garlic clove, crushed
1		Onion, sliced
2		Red peppers
2		Green peppers
6		Dark red, very ripe tomatoes
		Salt, freshly ground
		Pepper and sugar, to taste
		Few leaves fresh basil

INSTRUCTIONS

Heat the olive oil in a casserole, add the garlic and cook for a few
seconds. Add the sliced onion, toss in the oil and allow to soften
over a gentle heat in a covered casserole while the peppers are being
prepared. Halve the peppers, remove the seeds carefully, cut into
quarters and thin into strips across rather than lengthwise. Add the
pepper to the onions and toss in the oil. Replace the lid and  continue
to cook.  Meanwhile peel the tomatoes (scald in boiling water for 10
seconds,  pour off the water and peel immediately). Slice the tomatoes
and add  to the casserole, season with salt, freshly ground pepper,
sugar and  a few leaves of fresh basil. Cook until the vegetables are
just soft,  approximately 30 minutes.  Yield: 8 to 10 servings  NOTES :
Recipe Courtesy of Darina Allen of Ballymaloe Cookery School  Recipe
by: Cooking Live Show #CL8842 Posted to MC-Recipe Digest V1  #523 by
Angele Freeman <jfreeman@netusa1.net> on Mar 19, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 771 Calories From Fat: 354 Total Fat: 40.2g Cholesterol: 0mg Sodium: 1751.6mg Potassium: 4108mg Carbohydrates: 99.9g Fiber: 36.6g Sugar: 48.4g Protein: 22.9g