Asian-style ratatouille

SERVES 8 PREP AND COOK TIME 1 HOUR 1 bunch coriander

1 stick lemon grass, trimmed, chopped 2 cloves garlic, chopped

½ teaspoon five spice powder

1 teaspoon ground turmeric

2 teaspoons brown sugar

1 tablespoon rice wine vinegar

⅓ cup (80ml) extra virgin olive oil

2 large (1kg) eggplant, cut lengthways into thick wedges

4 medium (500g) zucchini, sliced thickly 2 medium (400g) red capsicums, sliced thickly

4 medium (600g) vine-ripened tomatoes 2 fresh long green chillies, seeded, sliced 1 teaspoon grated lime rind

1 tablespoon lime juice

1 Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper.

2 Wash coriander; drain. Thinly slice roots and half the stems. Reserve leaves. Blend or process coriander root, stems, lemon grass, garlic, spices, sugar, vinegar and ¼ cup of the oil to a paste. Brush paste over eggplant on tray. Season with salt. Roast for 30-40 minutes or until soft.

3 Meanwhile, heat the remaining oil in a wok over a high heat; stir-fry the zucchini and capsicum for 5 minutes or until just tender. Transfer to a platter.

4 Quarter the tomatoes, remove seeds; chop finely. Add to bowl with the chilli, rind and juice. Season to taste.

5 Cut eggplant in half at an angle. Place on platter; scatter with tomato mixture. Top with reserved coriander leaves. Not suitable to freeze or microwave.