Wash and halve egg plants and zucchini lengthways. Cut them further into thick slices.
Place egg plants in a colander and sprinkle with salt. Top with a weighted plate and leave to degorge for one hour.
Peel, wash and slice onions into rings. Peel, wash and chop garlic.
Wash and remove eyes of tomatoes, make a cross slit on the bottom side and immerse in boiling water for half a minute. Drain, peel, deseed and chop them roughly.
Wash, halve, deseed and cut capsicum into thin strips. Wash and shred fresh basil leaves.
Heat olive oil in a non-stick pan and cook onions over low heat till translucent. Stir in tomato puree and cook on medium heat for three to four minutes, stirring occasionally. Rinse egg plants and drain well. Add them to the cooking pan along with zucchini.
Add garlic and capsicum and simmer for about five minutes.
Add tomatoes, white pepper powder, coriander powder, cinnamon powder, shredded basil, salt and pepper. Stir once or twice and cook over medium heat for about ten minutes, stirring frequently.
Adjust seasoning and serve hot. |
