Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------RATATOUILLE-----------------------------
1/2 tb Mustard seeds 1 1/2 c Chick peas, cooked drained
Olive oil spray 2 ea Roasted red peppers, peeled
2 md Eggplants, peeled, cubed -- seeded chopped
-- steamed till soft 1/2 c Cilantro
1/2 tb Ginger, grated Salt pepper
2 ea Jalapeno, seeded minced 16 ea Phyllo sheets
1 c Spinach, cooked drained

------------------RED PEPPER-TOMATO SAUCE-----------------------
2 lg Red bell peppers 1/2 c Carrots, shredded
1/2 tb Coriander seeds Salt pepper
1 lb Ripe tomatoes, chopped 1/2 tb Olive oil

RATATOUILLE: Place mustard seeds into a small pan. Cover toast
until the seeds sputter pop. Remove from heat set aside.

Spary a large skillet with oil heat over moderate heat. When hot,
add eggplant, ginger chilies. Stirring constantly, fry until the
eggplant begins to brown sticks to the pan. Stir in the spinach
chick peas. Add peppers cilantro fry for 5 minutes. Cool
slightly. Transfer to a food processor, pulse then process to a
coarse textured paste. Add mustard seeds, season pulse twice more
to mix. Spoon mixture into a pastry bak fitted with a number 8 plain
tube.

Cover phyllo sheets with waxed paper a damp dishtowel to prevent
them from becoming brittle. Place one phyllo sheet on a piece of
waxed paper spray with oil. Fold in half lengthwise to make a 6 X
18-inch sheet spray again. Leaving 1-inch at either end, pipe a
band of filling 1-inch from the folded long edge. Fold over short
ends, lift the folded long edge over the filling roll into a
cylinder. Turning the cylinder seam side down, gently wind into a
losse spiral. Spray with oil transfer to a parchment lined baking
sheet. Cover loosely with plastic while making the rest of the
spirals.

Preheat oven to 350F bake for 45 minutes or until they are golden
brown. Serve hot or warm, 2 per person, accompanied with sauce.

RED PEPPER-TOMATO SAUCE: Preheat broiler char the peppers until the
skins blacken. Transfer to a bowl, cover let steam for 15 minutes.
Rub skins off. Seed chop.

Place coriander seeds in a skillet saute over medium heat. Add
tomato, carrot, cook for 25 minutes. Force ingredients through a
sieve. Season drizzle with oil.

Yamuna Devi, "Yamuna's Table"
Submitted By MARK SATTERLY On 10-05-95

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