Ingredients

3/4 C. peeled and chopped eggplant
3/4 C. milk + 2 Tbsp.
1 1/2 tsp. shortening
1 1/3 C. whole wheat flour
2/3 C. bread flour
2 tsp. brown sugar
1/2 tsp. salt
1/4 tsp. dried oregano; crushed
1/8 tsp. ground cinnamon
1 tsp. dry active yeast

Cooking Instructions

Cook eggplant, covered, in small amount boiling` salted water for 5 minutes or till tender. Drain well, cool slightly. Add ingredients according to manufacturer’s directions.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)