Ingredients

1 med. eggplant
1 (15 oz. ) can garbanzo beans
4 cloves garlic, crushed
1 (15 1/2 oz.) jar spaghetti sauce
1/4 C. diced ripe olives
2 Tbsp. chopped walnuts
1/4 C. water
1 1/2 tsp. fennel seed, crushed
4 oz. crumbled feta cheese

Cooking Instructions

Peel eggplant. Cut into 1/2 inch thick slices; halve slices. In a 10 inch skillet combine water and eggplant and bring to boiling. Reduce heat, cover and simmer 10 minutes. Spread beans over eggplant. Stir fennel seed and garlic into spaghetti sauce and pour over eggplant mixture. Bring to boiling, reduce heat. Sprinkle with cheese and olives. Heat uncovered about 5 minutes and sprinkle nuts over. 4 main dish servings.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)