1 Tbsp coriander
1 Tbsp cumin
4 cloves garlic
680g jar passata
400g can diced tomatoes
Sprinkle Italian herbs
3 small chillies
- Dice onion and saute. While onion is cooking, cube eggplant and grate zucchini. Place eggplant and zucchini in large bowl and mix in cumin and coriander.
- Put eggplant mixture in fry pan with onion. Then dice the garlic
- Once the eggplant is cooked through add passata, can of tomatoes, garlic, Italian herbs, and chilli. Then allow to simmer for 20 minutes. Serve with rice or polenta.
Note: Follow directions on polenta packet, and then set in a pan about 1 1/2 cm thick. Cut into squares and serve with mousaka.