1 md Eggplant
2 tb Extra-virgin olive oil
1    3/4" piece ginger, julienned
1    Jalapeno pepper, seeded &
-- slivered
1 ts Whole cumin seeds
2    Yellow bell peppers, chopped
1 md Zucchini, coarsely shredded
2    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.