|Olive oil||1 Teaspoon|
|Cut up zucchini||4 Cup (64 tbs)|
|Yellow onions||2 , chopped into coarse pieces|
|Green pepper||1 , cut up|
|Tomatoes||4 , chopped into coarse pieces|
Cut the eggplant into 1/2 by 1/2 inch squares, and toss with the 2 tablespoons salt.
Place in a colander, and drain for 1/2 hour.
In 1/4 cup olive oil saute the zucchini for 5 minutes.
Add the yellow onions and green pepper.
Cook for 15 minutes.
In another pan saute the eggplant for 15 minutes in a little olive oil; remove from pan.
Saute the tomatoes for a few minutes.
Place all the vegetables in a large saucepan.
Add salt, pepper, basil, and coriander.
Cook for 45 minutes on top of stove.
Be careful that the vegetables do not become too mushy.