Ratatouille

1 pound eggplant, trimmed

1 pound zucchini, trimmed

4 tablespoons olive oil

2-3 large onions, peeled and thinly sliced

2 cloves garlic, peeled and chopped

1 pound ripe tomatoes, peeled and chopped (with juices)

2-3 green, red or yellow sweet bell peppers (or combination), stemmed, seeded, and thinly sliced

Salt, pepper and sugar to taste

Vinegar to taste

¼

teaspoon coriander seeds, crushed

Chopped fresh basil or parsley

Slice and salt both eggplant and zucchini, keeping them separate. Drain in separate colanders for 30-60 minutes to drain. Rinse well, and pat dry.

Heat the oil in a heavy-bottomed pot, and cook the onion and garlic slowly, without browning. When soft, add the eggplant and peppers. Cover and simmer 20 minutes. Add the tomatoes (and juice) and zucchini. Season with pepper, salt, a little sugar and a teaspoon or so of vinegar (if the tomatoes lack flavor). Cook steadily without covering, stirring occasionally, until the wateriness has disappeared - about 50 minutes. Ten minutes before you think it is done, add the coriander. Serve hot, cold or at room temperature, sprinkled with basil or parsley.

Serves six to eight.

"Jane Grigson's Vegetable Book" (1978 Penguin)