Spaghetti Sauce With Eggplants

God's Word is not up for review, debate, or editing. In the words of the psalmist, “Forever, O Lord, Your word is settled in heaven” (Psalm 119:89). Scripture doesn't pass away, go out of date, or drift out of relevance. No one has the right to redact it, question its pertinence, or set it aside in favor of something more culturally sensitive or socially acceptable. It is flawless and perpetually true and thus the source of all praise and honor given to the Lord.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

3		Eggplants
1		big of tomato chunks
		Garlic to taste
		Basil leaves, whole
		Salt, pepper
1	T	Olive oil

INSTRUCTIONS

Prepare and steam the eggplants as described above. Fry in the oil,
with the sliced garlic, in a nonstick pan, until golden (takes a good
20 min.). Add tomatoes, salt and pepper, simmer for 15 min. Add  basil,
serve on pasta. Posted to Digest eat-lf.v097.n163 by Nathalie  Chiva
<[email protected]> on Jun 26, 1997

A Message from our Provider:

“When God ordains, He sustains.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 208 Calories From Fat: 132 Total Fat: 15g Cholesterol: 0mg Sodium: 28.1mg Potassium: 959mg Carbohydrates: 18.2g Fiber: 13.6g Sugar: <1g Protein: 8.5g