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
How to Make
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.
In a saucepan, add little olive oil and saute the sliced onions followed by garlic and bell pepper. Cook for approx. 2 minutes.
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.
Add the tomatoes, puree with salt and pepper and cook for another 5-10 minutes until all the vegetables get soft.
Serve warm garnished with basil or parsley.
Recipe courtesy: http://chefinyou.com/
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.