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recipe from abbylidiastephanie.blogspot.com

adapted from
Stephanie's Ratatouille, pg 1070

3 eggplants, cubed into 3cm pieces
1/2 cup olive oil
2 onions thinly sliced
2 cloves of garlic, sliced thinly
3 red peppers, seeded and cubed into 3cm pieces
3 larger zucchini cut into 3cm chunks
a few coriander seeds, crushed
4 large ripe tomatoes, peeled, seeded and chopped
freshly ground black pepper
freshly chopped parsley or torn basil

The original recipe suggests that you put the eggplant on a tray and lightly sprinkle with salt to draw out any bitterness. I didn't do this because they were small, fresh eggplant, and I personally think it's a bit of a waste of time. I haven't done this process with eggplant in years.

Then heat the oil in an enamelled cast-iron dish that the finished product can be served. Fry up the onion until limp and golden. Add the garlic, red pepper and the eggplant and cook gently on the stove top for 40 minutes. I stirred it occasionally to make sure it wasn't burning underneath, but it only needs a low to moderate heat. Add the zucchini, the crushed coriander seeds, the tomato* and fresh black pepper and cook for another 20 minutes until the vegetables are all tender. stir through the fresh herbs and adjust seasoning to taste. The best part of this dish is that it can be served hot, warm or cold!

*Note: I made the effort to blanch and peel the Roma tomatoes myself. Once I got to the finished product, I realised I could have easily substituted a tin of the store bought Italian peeled tomatoes and got the same result. It wasn't too difficult to do, but if you're in a hurry, it makes more sense to have a couple of tins on hand.