Ingredients:

• 3-4 – tomatoes, seeded and chopped
• 1/4 cup – Tomato puree
• 2-3 Cloves – garlic, minced
• 1 – onion, chopped
• 1 tsp – cumin-coriander powder
• 3 – zucchini, chopped
• 1 – large Eggplant
• 1 – large red bell pepper
• Basil for garnish
• 1 tsp – Herbs de Provence (or you can use mixed dried herbs like rosemary, marjoram, basil, bay leaf, thyme, lavender flowers etc.)
• Salt to taste

Method:

1. Place the eggplant and zucchini in a colander, sprinkle with salt and let it rest for about 30 minutes until the bitter juices are extracted.
2. In a saucepan, add little olive oil and saute the sliced onions followed by garlic and bell pepper. Cook for approx. 2 minutes.
3. Rinse the eggplant and zucchini, dry it out a little and then add it to the onion mixture. Saute for 2 minutes and then add the dried herbs, coriander-cumin powder, cover the pan and cook for 20 minutes until little soft.
4. Add the tomatoes, puree with salt and pepper and cook for another 5-10 minutes until all the vegetables get soft.
5. Serve warm garnished with basil or parsley.
6. Recipe courtesy: http://chefinyou.com/