1. Place the eggplant and zucchini in a colander, sprinkle with salt and let it rest for about 30minutes until the bitter juices are extracted.
2. In a saucepan, add little olive oil and saute the sliced onions followd by garlic and bell pepper.
3. Cook for approx 2 minutes.
4. Rinse the eggplant and zucchini, dry it out a little and then add it to the onion mixture. Saute for 2 minutes and then add the dried herbs, coriander-cumin powder, cover the pan and cook for 20minutes until little soft.
5. Add the tomatoes, puree with salt and pepper and cook for another 5-10 minutes until all the vegetables get soft.
6. Serve warm garnished with basil or parsley.

Courtesy: http://chefinyou.com/