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 Ratatouille:
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.