1.   Chop flesh and add to rice mixture.

2.   Coarsely chop the flesh and set aside.

3.   Coarsely chop the flesh, then place in a food processor.

4.   Cut each eggplant in half, remove most of the seeds and chop the flesh until it has a pureelike consistency.

5.   Halve chili lengthwise, remove seeds and finely chop flesh.

6.   Halve the tomatoes crosswise, scoop out the seeds with your finger, and chop the flesh coarsely.

7.   Remove skins from tomatoes and finely chop flesh.