SARAH'S  RATATOUILLE  BAKE

Ingredients:
*   500g Potatoes
*   1 large chopped Onion
*   2-3 cloves sliced Garlic
*   2 teaspoons Screaming Seeds 'BENGAL 5 SPICE'
*   2-3 Zucchinis, chopped
*   2 red Capsicums, chopped
*   1 large Eggplant
*   A little extra 'BENGAL 5 SPICE' for the eggplant
*   1 440g tin peeled Tomatoes, crushed
*   2 teaspoons Tomato Paste
*   1 tablespoon each, Vinegar & Sugar
*   200g Mozzarella cheese, thinly sliced

Method:
·   Steam or boil potatoes, till just cooked then cool, peel & slice;
·   Saute onion & garlic for 2 mins;
·   Add 'BENGAL 5 SPICE' & saute 3 mins;
·   Add chopped zucchinis & red capsicums for 5 mins;
·   Meanwhile, chop eggplant - salt & leave to stand for 10 minutes, rinse & pat dry. Sprinkle the eggplant with olive oil & extra 'BENGAL 5 SPICE' then grill or panfry till golden brown;
·   Add to other vegetables with tomatoes, tomato paste, vinegar & sugar;
·   Cover & simmer for 15-20 minutes, stirring regularly;
·   Place sliced potato on bottom of shallow baking dish then spoon the ratatouille on top, packing firmly;
·   Place Mozzarella cheese on top & bake 20 mins. in 190°C oven.

Serve with fresh crusty bread.

For this recipe, if I don't have 'BENGAL 5 SPICE' in my pantry, which alternative SCREAMING SEEDS spice blends could I use?

*    Virgin Island Mix                                 *    Outback Blend
*    Marrakesh Magic                                *    Desert Cajun Rub
*    Kashmiri Krush                                    *    7 Seas Spice
*    Southern Cajun                                     *    Garam Masala
*    Caribbean Chilli