TUNISIAN RATATOUILLE Coriander and crushed red pepper give this Provençal vegetable classic a North African twist, with lots of garlic and eggplant to underscore its Mediterranean roots. 2 medium eggplants (about 1 1/2 pounds) 2 tablespoons olive oil 2 medium tomatoes, quartered 4 cloves garlic, minced 1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed 1 teaspoon coriander seed, crushed 1/4 to 1/2 teaspoon salt 1/4 to 1/2 teaspoon crushed red pepper 1 tablespoon pine nuts, toasted Fresh marjoram leaves

Preheat oven to 425°F. Peel eggplants, if desired. Cut eggplants into large cubes. Toss with 1 tablespoon of the olive oil and spread in an even layer in a shallow roasting pan. Roast, uncovered, for 10 minutes, stirring once; set aside.

Heat remaining oil in a large skillet over medium-high heat. Cook tomatoes, garlic, dried marjoram (if using), coriander, salt, and crushed red pepper in hot oil until tomatoes are just softened. Add roasted eggplant; reduce heat to low. Cook, covered, for 10 minutes; stir in pine nuts and the 1 tablespoon fresh marjoram (if using) during the last 3 minutes or cooking. Sprinkle with marjoram leaves before serving.

Makes 6 side-dish servings.

1 Serving: Calories: 91, Fat: 6g (Saturated: 1g), Cholesterol: 0mg, Sodium: 105mg, Carbohydrate: 10g, Protein: 2g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]