Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 2 Chinese eggplants
• 6 cloves garlic
• 1 tablespoon whole coriander
• 2 teaspoons fish sauce
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil

Instructions

1. Heat a grill to medium.
2. Cut the peppers and eggplant lengthwise into quarters and put into a large mixing bowl.
3. Add the garlic and coriander, to a mortar and pestle, and crush them into a chunky paste. Transfer the paste to the mixing bowl with the vegetables. Add the remaining ingredients and toss to coat well. Put on the hot grill and cook for about 5 to 7 minutes on each side.