In a large skillet, heat olive oil. Saute onion and pepper until soft. Add garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is soft but not mushy. Add tomatoes and spices. Simmer for about 10 minutes. Sprinkle coriander before serving. Serve hot with boiled rice.
Calories: About 100+150 cals per serving.