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