Name: Tempeh Eggplant Ragout with Minted Couscous - Freeman
Ingredients: <--Tempeh Eggplant Ragout-->; 1 md Eggplant; 1 sm Onion; diced; 1 Garlic clove; minced; 1 md Zucchini; trimmed and diced; 2 c Chopped mushrooms; 1 Red bell pepper; cored, seeded and diced; 2 tb Olive oil; 1/4 c Marsala wine; 1 tb Balsamic vinegar; 1 8oz cake of Tempeh; cut into bite sized pieces; 2 tb Tomato paste; Salt; pepper to taste; <--Minted Couscous-->; 1 c Couscous; 2 c Water; 4 tb Minced fresh mint; Juice of 1 lemon; 2 ts Olive oil; White pepper

Guidance of the Spirit through the mind toward a life of obedience and toward truth is propounded in Scripture as essential Christianity. Nowhere though does the Bible teach that direct guidance by means of impressions must be the experience of the believer. Those who argue that such experiences are to be regular fare for the Christian virtually always make their case on the basis of the narrative or story sections of the Bible and not on those that are didactic or teaching sections. I have not been told by God in His Word that divine visitations of unusual nature constitute authentic Christianity. I have not been commanded to have them or seek them. Interestingly enough, Christ Himself said that it is an evil and adulterous generation that seeks a sign (Matthew 12:39).

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Sami	Sauce, Main dish, Eggplant, Mint	1	Servings

INGREDIENTS

		<–Tempeh Eggplant Ragout–>
1	md	Eggplant
1	sm	Onion; diced
1		Garlic clove; minced
1	md	Zucchini; trimmed and diced
2	c	Chopped mushrooms
1		Red bell pepper; cored, seeded and diced
2	tb	Olive oil
1/4	c	Marsala wine
1	tb	Balsamic vinegar
1		8oz cake of Tempeh; cut into bite sized pieces
2	tb	Tomato paste
		Salt; pepper to taste
		<–Minted Couscous–>
1	c	Couscous
2	c	Water
4	tb	Minced fresh mint
		Juice of 1 lemon
2	ts	Olive oil
		White pepper

INSTRUCTIONS

To make the eggplant ragout: Trim eggplant and cut into 1/2 inch cubes
(peeling optional). Saute eggplant, onion, garlic, zucchini, mushrooms and
bell pepper in olive oil in large heavy pan until tender, about 10-15
minutes. Stir frequently.
Add wine and Tempeh and cook, covered, over medium heat for 15-20 minutes,
stirring a few times. Add vinegar, tomato paste and salt and pepper and
simmer 5 minutes, stirring often. Serve over minted Couscous.
To make minted Couscous: Bring 2 cups water to a boil; add Couscous, stir,
cover and turn off the heat. Let it sit about 10 minutes and then uncover
and fluff with a fork. Stir in mint, lemon juice, olive oil and pepper to
taste. Let it sit for at least 10-15 minutes before serving to combine
flavors.
(Recipe adapted by Elisabeth Freeman from one posted to CNN Plus)
Busted and Entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@pipeline.com> on
Oct 28, 1997

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