---------- Recipe via Meal-Master (tm) v8.04
       Title: Roast Aubergine and Vegetable Pate
  Categories: Pate, Spread, Dip, Appetizers, Pasta
       Yield: 16 Fl oz
       1 sm Aubergine, weighing about
       8 oz --
       4 tb White wine vinegar
       1    1 cm cube peeled ginger, cut
            -- into thin strips
       1 ts Cumin seed
       1    Yellow bell pepper, seeded
            -- and diced
       1    Courgette, coarsely shredded
       2    Tomatoes, peeled, seeded
            -- and chopped
       2 tb Finely-chopped onion
            Salt and black pepper
 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