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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)