Instructions: Preheat oven to 400F.
Brush all vegetables with oil and place all except tomatoes on a sided baking sheet.

Combine cumin coriander fennel seeds and pepper flakes and sprinkle over vegetables.

Roast for 30 minutes then add tomatoes.

Continue roasting another 15 minutes.

Remove vegetables from baking sheet and pour juices into a saucepan.

Add vinegar soy sauce and brown sugar and bring to a boil.

Pour over vegetables and let marinate a few hours or overnight.

Arrange vegetables on serving platter and sprinkle with chopped coriander.

Although we dont detect much difference in taste between the slender long Asian eggplants and their more common squat counterparts in this dish the shape is the thing. Not only are the Asian varieties easier to handle and quicker to cook the silky roasted slices add a sultry note to this tantalizing combination.

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