1 md Eggplant
2 tb Extra-virgin olive oil
1 ea 3/4″ piece ginger, julienned
1 ea Jalapeno pepper, seeded &
— slivered 1 ts Whole cumin seeds
2 ea Yellow bell peppers, chopped
1 md Zucchini, coarsely shredded
2 ea Tomatoes, peeled, seeded &
— chopped 2 tb Lime juice
Salt & pepper Olive oil spray Minced cilantro for garnish Pre-heat oven to 450F. Char eggplant over a moderate gas flame, turning it frequently, until all the skin is blackened. Transfer to a baking dish & bake until butter soft, 15 to 20 minutes. Cool slightly & scrape off most of the charred skin. Coarsely chop. Heat oil in a skillet over moderate heat. Add ginger, jalapeno & cumin & fry for 30 seconds. Stir in bell peppers & saute till softened (6 to 8 minutes). Add zucchini & tomato & cook for 2 minutes, cool slightly. Place eggplant in a food processor & pulse briefly to puree coarsely. Add pepper mixture & process until the vegetables are coarsely chopped. Add lime juice & season. Pack into a crock & spray with olive oil. At serving time, garnish with cilantro. Cover & store in fridge for 1 week.