- 4 large eggplants, coarsely chopped
- 8 small zucchini, coarsely chopped
- 1/2 c. olive oil
- 4 medium onions, sliced
- 4 garlic cloves, chopped
- 2 large red bell peppers, seeded and coarsely chopped
- 4 large yellow bell peppers, seeded and coarsely chopped
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 2 tsp. coriander seeds, crushed
- 6 plum tomatoes, chopped
- 16 basil leaves, coarsely torn
- Salt and pepper to taste
Place the eggplant in a colander, sprinkle with salt and place a plate with a weight on top to extract any bitter juice. Leave for 30 minutes.
Heat the olive oil in a large saucepan and gently fry the onion for about 6-7 minutes until just softened. Add the garlic and cook for 2 minutes more.
Rinse, drain and pat dry the eggplant with paper towels. Add to the pan with the peppers, increase the heat and sauté until the peppers are just turning brown.
Add the herbs and coriander seeds, then cover the pan and cook gently for about 40 minutes.
Add the tomatoes and season to taste with salt and pepper. Cook gently for another 10 minutes until the vegetables are soft, but not too mushy. Remove the sprigs of herbs. Stir in the torn basil leaves and check the seasoning. Serve warm or cold.
- Yields: 8 servings
- Preparation Time: 1 hour and 30 minutes