www.monthlymealplanner.com

Eggplant and Peppers with Roasted Chiles
by Charles Stotz
serves: 8
  Excellent appetizer when served at room temperature.
Ingredients:
  1 tbs   Vegetable Oil
  1 tbs   Yellow Split Peas
  1 tsp   Coriander Seeds
  3 each   Dried Red Chiles
  1 each   Eggplant
  1 each   Red Bell Pepper
  1/2 cup   Water
  2 tbs   Cilantro
  1 tbs   Lime Juice
  32 each   Water Crackers
Directions:
  1. Chop eggplant and pepper into matchstick shaped pieces. Heat large skillet over medium heat. Stir in peas, coriander, and chiles.
2. Remove from heat and cool. Grind mix in a spice grinder or mortar until finely ground.
3. Add eggplant and bellpeppers to skillet and stir fry until tender (3-4 min). Srit in water, cover, and steam stirring occasionally (2 min).
4. Transfer eggplant mix into serving bowl and stir in spice blend, cilantro, lime juice, and salt. Serve at room temp over water crackers.