HERBED FOOTLONG

Ingredients

2 large french bread , sliced into 2 horizontally
1 cup grated mozzrella cheese or cooking cheese
oil for greasing
For the filling
1 cup chopped onions
1 cup chopped capsicum
4 large garlic cloves, finely chopped
2 celery (ajmoda) , chopped
1 cup chopped brinjals (baingan / eggplant) (optional)
1/2 cup boiled sweet corn (makai ke dane)
1 cup chopped tomatoes
8 tbsp tomato ketchup
1/2 cup milk
1/2 tsp dried mixed herbs
2 tbsp oil
salt and black pepper (kalimirch) powder to taste

Method
For the filling
Heat the oil in a pan, add the onions, capsicum, garlic and celery and sauté till the onions turn translucent.
Add the brinjal and corn and sauté for 4 to 5 minutes till the brinjal softens.
Add the tomatoes, tomato ketchup, salt and pepper and stir till the tomatoes soften.
Add the milk and mixed dried herbs and mix well.
Simmer till the liquid evaporates, remove from fire and cool slightly.
Divide into 2 equal portions and keep aside.

How to proceed
Spread one portion of the filling mixture on one half of the sliced French bread.
Place it on a greased baking tray.
Top with half the grated cheese and then top half of the French bread and bake in a
pre-heated oven at 180°C (360°F) for 8 to 10 minutes or till the cheese melts.
Repeat for the remaining filling, cheese and French bread to make another footlong. Serve hot.