1/2 cup plus 2 Tbsp extra virgin olive oil
1 cup finely chopped yellow onion
1 clove garlic, finely chopped
1 tsp ground coriander
1 can (28 ounces) whole plum tomatoes, drained
1 Tbsp packed light brown sugar
1/2 tsp pepper, plus more to taste
1/4 tsp salt, plus more to taste
3 Tbsp chopped fresh parsley, plus more for garnish
2 Tbsp chopped fresh mint, plus more for garnish
1 large eggplant (about 1 1/2 pounds), trimmed and sliced into 1/2-inch thick rounds
4 banana peppers, halved lengthwise and seeded
Sour cream for serving

1. Heat 2 tablespoons of oil in large skillet over medium-high heat. Add the onion and garlic; cook, stirring constantly, for about 5 to 7 minutes, until softened. Add the coriander and cook for 1 minute more. Add the tomatoes, sugar, pepper and salt. Using fork, break up the tomatoes lightly and simmer, uncovered, for about 20 minutes. Stir in the parsley and mint.

2. Light the grill or preheat the broiler. Toss the eggplant with 6 tablespoons of the oil and season to taste with salt and pepper. To broil the slices, arrange them in a single layer on a baking sheet. Grill or bril for 4 to 5 minutes on each side, until golden brown and soft. Set aside on platter.

3. Toss the peppers in the remaining 2 tablespoons of oil and season with salt and pepper to taste. To broil the pepper halves, arrange them skin side up in a single layer on a baking sheet. Grill or broil the peppers for 5 minutes on the first side, and 2 minutes on the other side.

4. Layer the eggplant and pepper slices on the platter. Spoon on the tomato sauce, garnish with additional parsley and mint, and serve with a dollop of sour cream in the middle.

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