INGREDIENTS

INSTRUCTIONS

8 oz 
EITHER preheat oven to 230 C (450 F) OR proudly admire your microwave.
If possible, char the aubergine over a medium gas flame, turning
frequently, until all the skin is blackened. If not possible, don't
worry. Then,  EITHER bake the aubergine about 30 minutes, or until
collapsed OR  pierce the aubergine with a knife and microwave on HIGH
for about 5  minutes until collapsed.  Meanwhile, heat the vinegar in a
frying pan (skillet). When boiling,  add the ginger and cumin seeds.
Cook, stirring, for 30 seconds. Then  add the yellow pepper and a
little water if necessary. Saute for  about 10 minutes, or until the
pepper is soft, making further  additions of boiling water as required.
Add the courgettes and  tomatoes and continue to cook for about 2-3
minutes or until  courgette is just soft.  Peel the aubergine and chop
the flesh roughly. Put everything in a  food processor and blend with
the pulse action until all is roughly  chopped. Season to taste with
salt and black pepper.  Serve with Lavash (crispy flat bread) or pitta
as a light lunch or  snack; or use instead of tomato sauce in
practically any pasta  recipe...on its own with spaghetti; in lasagne;
whatever. Keeps in  fridge 1 week.  Recipe slightly adapted from one
acquired from Mark Satterly -  originally from "Yamuna's Table" by
Yamuna Devi Posted to fatfree  digest V96 #251  Date: Tue, 10 Sep 1996
14:46:26 +0000  From: "Kate Pugh"
<katherine.sheppard@corpus-christi.oxford.ac.uk>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 9
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 41mg
Potassium: 80.4mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: <1g