Ingredients
- 2 onions
- Olive oil
- 2 eggplants (I used about 1 1/2 pounds eggplant)
- 2 large red bell peppers
- 4 ripe tomatoes
- 2 cloves garlic
- A dozen coriander seeds
- Parsley or basil
Description
Serious Eats
Classic Cookbooks: Elizabeth David's Ratatouille
Serious Eats
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