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Ingredients

• 2 medium eggplants (1-1/2 pounds)
• 2 medium zucchini
• A good handful of mushrooms - your choice
• *I use button mushrooms
• 3 Tbsps. olive oil
• 2 medium tomatoes, quartered and seeded
• 1 Spanish or vidalia onion cut into chunks
• 1 red or green bell pepper, seeded and chopped into chunks
• 4 cloves garlic, minced
• 2 Tbsps. snipped fresh parsley or cilantro
• 1 tsp. coriander seeds, crushed
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes, crushed
• 2 Tbsps. pine nuts or slivered almonds, lightly toasted
• fresh parsley or cilantro.
• I like to garnish with a little fresh mint.

Description

I Love This Recipe Any Time Of Year But It Is Especially Lovely During Passover.

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