August 8th, 2012
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and garlic; cook, stirring constantly, for 5 to 7 minutes, until softened. Add the coriander and cook for 1 minute more. Add the tomatoes, sugar, pepper and salt. Using a fork, break up the tomatoes lightly and simmer, uncovered, for about 20 minutes. Stir in the parsley and mint.
While creating the sauce, grill eggplant and banana peppers on the BBQ or indoor grill. Place them on large serving plate and cover with sauce. Garnish with parsley and mint sprigs. Serve with a dollop of sour cream.