---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ROASTED EGGPLANT & VEGETABLE PATE
  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.
  
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