1 eggplant, cut into 1/2 inch cubes
1/4 c. olive oil, more if necessary
2 med. zucchini, sliced
8 oz. fresh shitake mushrooms (more if desired)
1 green pepper, cut up
2 yellow onions, chopped into coarse pieces
3 or 4 tomatoes, chopped into coarse pieces
2 cloves garlic
Salt and pepper to taste
1 tsp. basil
1/2 tsp. coriander

Sprinkle salt over eggplant (about 1 teaspoon) and toss. Place the salted eggplant in a colander and drain for 1/2 hour. Then dry the eggplant on paper towels. Remove stems from shitake mushrooms and finely chop them in a food processor. Slice caps 1/4 inch wide.

Saute zucchini and eggplant in olive oil, one layer at a time for 5 minutes or until lightly browned. Add additional oil as necessary. Saute onions, garlic and mushroom pieces for 5 minutes. Saute the tomatoes for a few minutes too. Place all the vegetables in a large saucepan or Dutch oven. Add salt, pepper, basil and coriander. Cover and cook on low setting for 1 hour.