1/2 c. virgin olive oil
1 lb. onions, finely sliced
1 lb. tomatoes, skinned, deseeded and chopped or can peeled, plum tomatoes with juices
1 lb. eggplant, cut into 1-inch cubes
1 lb. red and green peppers, stalks, seeds and pith discarded, cut into 1-inch pieces
2 cloves garlic, peeled and crushed with little salt
8 coriander seeds, crushed
3 parsley sprigs, a bay leaf, sprig of thyme and butter, tied together
salt and freshly ground black pepper
1 lb. zucchini, cut into 1-inch thick slices
chopped basil or parsley
additional olive oil (for serving cold)

Heat oil gently, add onions and cook until well softened. Add tomatoes. Cook until yielding juices, then add the eggplant, peppers and flavorings and cook gently on top of stove or in preheated oven at 350°F for 45 minutes. Add zucchini and cook 45 minutes more. Drain off juices and boil to reduce to syrupy liquid. Pour over vegetables, add the chopped basil or parsley and serve hot or cold.