Eggplant (Aubergine)/ Zucchini Filling

• 14 eggplant, chopped
• 12 zucchini, chopped
• 12 teaspoon cumin
• 12 teaspoon coriander
• 12 teaspoon turmeric
• 12 teaspoon mango powder
• 12 teaspoon salt
• 1 (1 g) packet Splenda sugar substitute
• 2 teaspoons coconut extract
• 12-1 cup water

1. Combine all ingredients in small saucepan.
2. Cook over medium-low heat, stirring frequently.
3. Use your spoon to "mash" the veggies to the desired consistency.
4. Cook until a thick paste is formed and water is evaporated.
5. Use as a filling for tortilla or serve over rice.

eggplant, zucchini, cumin, coriander, turmeric, mango, salt, sugar substitute, coconut, water

Taken from www.food.com/recipe/eggplant-aubergine-zucchini-filling-197994 (may not work)