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Babaganoush (My Doctored Version)

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      Title: BABAGANOUSH (MY DOCTORED VERSION)
 Categories: Ethnic
      Yield: 3 Cups
 
      2 tb Olive oil
      2    Onions (chopped)
      2    Stalks of celery
           -chopped (optional)
    1/2    Red sweet pepper chopped,
           -for color
      1    Eggplant (cubed
           -about 3/4 inch)
      2    Cloves of garlic,
           -chopped or mashed
    1/2 ts Ground cumin plus
           -1 pinch whole
    1/2 ts Ground coriander
    1/4 ts Ground pepper
    1/4 ts Crushed dried chili pepper
           Salt (to taste)
      1 tb Tahini *
           Juice of 1/2 to 1 lemon
           -(to taste) or lime
           Handful of parsley or
           -cilantro
           -and/or scallion ends or
           -chives
           Black olives,
           Parsley sprigs
           -and a lemon slice to
           -decorate
 
    * Sesame paste. I've heard of substituting peanut butter, but never
  tried it.
    The variable amounts of ingredients depend on your taste and on the
  size of the eggplant. Try it without celery and red pepper and then
  you can decide if you want to use it next time.
   Saute onions, (celery & red pepper) till starting to brown (I do in a
  wok). Add eggplant and garlic, stir well, add spices (not the salt),
  stir again and on very low fire, saute. May drop some liquid, that's
  all right, let it evaporate, and saute slowly until everything is
  very tender. Keep checking, it's better if it browns a little, but
  needs stirring so it doesn't burn. If it's too dry, add a few TBs
  liquid at a time (I use vegetable broth, liquid from steaming
  veggies, or liquid from microwaving mushrooms, etc. but water would
  probably do). Add salt, tahini and lemon juice, pulse a few seconds
  at a time in food processor or mash with potato masher -- can be
  slightly lumpy, too smooth is pretty awful.˙Add green stuff, pulse
  once or twice to chop coarsely and distribute or chop coarsely and
  stir in.
   It's an ugly color, so I try to dress it up with a lemon slice,
  greens and black olives, seems to help. Serve with quarters of pita
  bread or mini pitas, it's finger food, a great appetizer with a curry
  meal
 
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