1 eggplant
2 tbsp. salt
Olive oil
4 cut up zucchini
2 onions, cut coarse
1 green pepper, chopped
3 or 4 tomatoes, chopped coarse
Salt & pepper
1 tsp. basil
1/2 tsp. coriander

Cut the eggplant into 1/2" x 1/2" squares and toss with the 2 tablespoons salt. Place in a colander and drain for 1/2 hour. In 1/4 cup olive oil saute the zucchini for 5 minutes. Add the onion and pepper. Cook for 15 minutes. In another pan saute the eggplant in a little olive oil; remove from pan. Saute the tomatoes for a few minutes. Place all the vegetables in a large saucepan. Add salt, pepper, basil and coriander. Cook for 45 minutes on top of stove. Be careful that the vegetables do not become too mushy.