2 teaspoons ground coriander
1 teaspoon ground cumin
2 cloves garlic, peeled and finely chopped
1 bay leaf, crushed
Salt, to taste
Freshly ground black pepper, to taste
4 eggplants, unpeeled and sliced
Olive oil
Chopped fresh parsley
4 zucchini, unpeeled and sliced
3 large onions, peeled and sliced
3 large bell peppers, seeded and sliced
3 tomatoes, sliced or chopped large
Mix coriander, cumin, garlic, bay leaf, salt and pepper in a small bowl; set seasoning mixture aside.
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Put eggplant in bottom of a lightly oiled 14 x 11 x 2-inch baking dish. Sprinkle with some of the seasoning mixture, a little oil and some parsley. Top with zucchini, then onions, green peppers and tomatoes, sprinkling each layer with some of the seasoning mixture, oil and parsley. Bake, covered, at 400 degrees F for 30 minutes. Uncover and bake for 30 minutes, or until vegetables are fork-tender.
Serve hot or cold.
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