Prepare the zucchini and eggplant ahead of time by cutting them into 1 in pieces, leaving the skins on. Now place them in a colander and mix them with one rounded dessertspoon of salt. Then place a plate on top of them and weigh it down with something heavy, making sure you have a plate underneath the colander to catch the drips. Leave them like this for an hour so that any bitter juices can drain out. (Note – many people skip this step.)

Meanwhile, to get the skins off the tomatoes, cut an X at the bottom of each tomato and place them in boiling water. When the skin starts to peel at the cut, drain, let cool and pull the skins off. Cut tomatoes into pieces. When the eggplant and zucchini have drained, squeeze out any excess juice, then dry them with a clean cloth or paper towel.

Now arrange the tomatoes, eggplant, zucchini, peppers and onion in a big bowl; add garlic, torn-up basil leaves, crushed coriander seeds and pepper. Stir and spray liberally with olive oil (or just add a few tablespoons) before stirring.