Name: Sweet Stuffed Japanese Eggplants
Ingredients: 8 Japanese eggplants; 1 tb Canola oil; 1 1/2 c Onion; minced; 1 md Red bell pepper; chopped; 1 c Vegetable stock or water; 1 tb Gingerroot; minced; 2/3 c Tomato sauce; 2 tb Dark brown sugar; 2 tb Raisins; 1/3 c Almonds; sliced, blanched; 1 ts Salt, or to taste; 1 tb Curry powder, or to taste

There is no doubt that we as Christians should be civil toward those whose opinions might differ from ours. But there is a world of difference between civility and affirmation. It is one thing to be kind and respectful to my homosexual neighbors. It is quite another thing to say I must approve of their sinful lifestyle. To say we need to approve of everyone’s beliefs without ever given the opportunity for disagreement is simply inconsistent with the principles that built our great nation of democracy and freedom! It is also committing another act of judgmentalism. For telling someone else that he or she is being judgmental is a rather judgmental thing to do! People who do not want absolute standards have declared that all must follow their absolute standard that forbids judging others!

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Vegetarian	Vegetarian, Vegan, Holiday, Main dish, Vt	8	Servings

INGREDIENTS

8		Japanese eggplants
1	tb	Canola oil
1 1/2	c	Onion; minced
1	md	Red bell pepper; chopped
1	c	Vegetable stock or water
1	tb	Gingerroot; minced
2/3	c	Tomato sauce
2	tb	Dark brown sugar
2	tb	Raisins
1/3	c	Almonds; sliced, blanched
1	ts	Salt, or to taste
1	tb	Curry powder, or to taste

INSTRUCTIONS

Preheat oven to 350 deg. Spray a 9- by 13-inch baking pan with cooking
spray.
Make a deep lengthwise slit in each eggplant, but don't cut all the way
through. Set aside.
To make stuffing, heat oil in alarge skillet and saute onion and bell
pepper until soft, about 5 minutes. Add remaining ingredients, stir and
simmer for 2 minutes.
Spread a thin layer of stuffing on bottom of baking pan. 'spoon remaining
stuffing into the cut of each eggplant and place each stuffed egplant on
top of stuffing layer in baking dish. Cover pan with foil.
Bake 25 minutes. Uncover, and bake an additional 20 to 25 minutes, or
until eggplants are tender. Serve over rice. Serves 8.
Per serving: 85 cal; 2 g prot; 4 g fat; 12 g carb; 0 chol; 10 mg sod; 2 g
fiber; vegan
Source; Vegetarian Times, Jan 94/MM by DEEANN
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus is my Lifeguard!”