|Salt||1 Teaspoon (Leveled)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Onion||1 , peeled and chopped|
|Red pepper||1 Large, seeded and cut into small pieces|
|Tomatoes||4 , peeled and chopped|
|Garlic||2 Clove (10 gm), crushed|
Wipe the eggplants, cut into 1/2 inch squares and put into a colander.
Sprinkle with coarse salt and leave to drain.
Heat some of the oil in a skillet and saute the onion for about 10 minutes or until it begins to soften.
Add a little more oil, put in the eggplant and red pepper, cover and simmer for 30 -40 minutes.
Add tomatoes, garlic and coriander, and continue to cook until the tomatoes are soft and mushy, adding a little more oil if necessaty.
Adjust the seasoning, then chill.
Drain off any excess oil and sprinkle with basil or parsley.