Name: Stuffed Slit Aubergines
Ingredients: 150 ml Sunflower oil; (1/4 pint); 1 Green pepper; de-seeded and cut; ; in strips; 1 lg Onion; thinly sliced; 4 tb Olive or vegetable oil; 375 g Lean minced beef or lamb; (12oz); 1/4 ts Ground allspice; 1/2 ts Ground cinnamon; 250 g Tomatoes; skinned if wished; ; and chopped (8oz); 2 tb Finely chopped fresh parsley; 300 ml Water; (1/2 pint); 1 tb Tomato puree diluted with a cupful of hot; ; water; Salt and freshly ground black pepper

The church at Ephesus faced a culture characterized by immorality. We, too, live in a culture tolerant of sexual immorality. It is popular to be open-minded to many types of sin, calling them personal choices or alternative lifestyles. But when the body of believers begins to tolerate sin in the church, it is lowering the church's standards and compromising its witness. Remember that God's approval is infinitely more important than the world's. Use God's Word, not what people around you are willing to accept, to set the standards for what is right or wrong.

Bruce Barton

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats		Sainsbury6	4	servings

INGREDIENTS

150	ml	Sunflower oil; (1/4 pint)
1		Green pepper; de-seeded and cut
		; in strips
1	lg	Onion; thinly sliced
4	tb	Olive or vegetable oil
375	g	Lean minced beef or lamb; (12oz)
1/4	ts	Ground allspice
1/2	ts	Ground cinnamon
250	g	Tomatoes; skinned if wished
		; and chopped (8oz)
2	tb	Finely chopped fresh parsley
300	ml	Water; (1/2 pint)
1	tb	Tomato puree diluted with a cupful of hot
		; water
		Salt and freshly ground black pepper

INSTRUCTIONS

Keep the aubergines whole, including their stems, and wash them. Cut two
thin strips of skin off lengthways, so that the cuts cross at right angles
on top of the aubergine.
If using the large round variety, however, just slice them in half
lengthways. Immerse them in a bowl of salted water for an hour; rinse and
pat dry.
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Fry the aubergines in hot sunflower oil until the flesh is pale golden,
being careful not to burn them. Take them out and drain on absorbent paper.
At this stage if the long variety has been used, slit the aubergines
lengthways, carefully, on one side, and not all the way through, so a
pouch-like opening is formed.
In the case of the already halved, round variety, scoop a little of the
flesh out from the middle of each half, forming a boat shape. The extracted
flesh should be finely chopped and added to the meat later.
Fry the pepper strips in the same pan and reserve.
Fry the onion in the olive or vegetable oil until lightly golden. Add the
meat and fry with the onion, breaking up any lumps. Add the rest of the
ingredients, apart from the tomato puree but including any aubergine flesh,
cover and cook for 30 minutes, until the mixture looks quite dry.
Arrange the aubergines in a medium-sized oven-proof dish. Pile the stuffing
on to each half aubergine, or fill the pouch-like openings of the whole
aubergines. Decorate with 2-3 fried pepper strips on top of each. Pour the
diluted tomato puree into the base of the dish and cook for 40 minutes,
basting once or twice.
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