Eggplant Tomato Wrap with Spicy Sweet Chili Sauce - Raw Food Magazine

Ingredients

• 1 eggplant (medium sized, chopped)
• 1 red bell pepper (medium sized, chopped)
• 1 cup sun-dried tomatoes (soaked for 1-2 hours)
• 1/2 cup cherry tomatoes
• 1/4 white onion (chopped)
• 1 handful oregano (fresh)
• 1 cup chia seeds
• 2 Tbsp apple cider vinegar (raw)
• pinch of himalayan pink salt (optional)
• 1 1/2 cup tomatoes (chopped)
• 1/2 cup sun-dried tomatoes
• 1 Tbsp apple cider vinegar (raw, more for higher acidity taste)
• 3 dates (or other sweetener of the choice)
• 1 celery stalk
• pinch of cayenne spice pepper (more if desired)
• pinch of chili spice pepper (more if desired)
• 1 cucumber (small)
• 1 tomato (small)
• 1 carrot (small)
• 2 lettuce leaves
• 1/2 green onion (stalk)
• 1 onion (red, sliced)
• 1 Tbsp pumpkin seeds (or sunflower seeds, or hemp seeds; optional)
• 1 Tbsp sauerkraut (raw; optional)