Categories: Appetizers, Spreads, Snacks 
      Yield: 2 cups 
  
      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.