Asian-style ratatouille | Women's Weekly Food

Ingredients

• 1 bunch coriander
• 1 stick lemon grass, trimmed, chopped
• 2 clove garlic, chopped
• 1/2 teaspoon five spice powder
• 1 teaspoon ground turmeric
• 2 teaspoon brown sugar
• 1 tablespoon rice wine vinegar
• 1/3 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