3 medium sized onions
3 large aubergines
3 large sweet red peppers (or green)
3 courgettes
4 large tomatoes
2 cloves of garlic
A few coriander seeds
Fresh or dried basil, or parsley
2 small coffee cups olive oil
(No mushrooms - I've not omitted them by mistake)
Slice the onions thinly. Cut the unpeeled aubergines and courgettes into ¼" thick rounds and then into cubes, sprinkle with salt and put into colander with plate and weight on top to drain. Cut peppers in half, remove core and seeds, wash and slice into thin strips. Skin the tomatoes. Heat the olive oil in a wide, heavy and shallow pan. Put in the onions and when they are soft - but not brown add the aubergines, courgettes, peppers and chopped garlic. Cover and cook gently for 40 minutes. Add skinned and chopped tomatoes, a teaspoon or so of pounded coriander seeds, and taste for seasoning. Cook another 30 minutes until all the vegetables are quite soft, but not too mushy. Stir in the basil or parsley and serve hot as a separate dish or with a joint of lamb or veal, grilled chops, steaks or sausages.