Red Pepper & Eggplant Spread

Sheetal, this one is for you...

Ingredients:
Makes enough for bout 30 sandwiches
Red peppers: 3
Small eggplants: 8
Garlic: 1 whole head
Cumin seeds: 1 tbsp
Red onions: 2
Green chilies: 5
Turmeric: 1/4 tsp
Asafoetida: a pinch (ingua or hing)
Tamarind paste concentrate: 1.5 tsp
Olive oil: 2 tbsp (helps store it for longer)

Method:
To a large pan, add the oil, cumin seeds, asafoetida and turmeric.
Add garlic cloves, chilies and onions. Saute till onions are golden.
Add chopped red pepper and chopped eggplant.
Let cook uncovered for 15 minutes, till the vegetables are cooked through.
Add salt and red chili powder as per taste. Add the tamarind concentrate and grind to a fine paste.

Storage:
Place in clean and dry Ziploc freezer bags and freeze for up to 6 months.

Sandwiches:
Spread on bread. Layer with one or all your favourites, tomatoes, onions, or just plain cucumber slices. Top with cheese, or have it plain. Chock full of vitamins, and very filling... this has been my favourite lunch box meal.

Nutritional Information:
Per serving of 34 grams (1/30 of recipe):
Calories: 21
Calories from Fat: 9
Total Fat: 0 gm
Saturated Fat: 0 gm
Trans Fat: 0 mg
Cholesterol: 0 mg
Sodium: 82 mg
Carbohydrate: 3 gm (1% of DV)
Dietary Fiber: 1 gm (3% of DV)
Sugars: 1 gm
Proteins: 1 gm

Vitamin A: 10%
Vitamin C: 47%
Calcium: 1%
Iron: 2%

Percent daily values are based on a 2000 calorie diet. Actual values may vary based on individual dietary requirements.

Caloric Values:
Carbohydrates: 49% Fats: 45% Proteins: 6%