Step 1

Heat 1 1/2 tbs oil in a large heavy-based saucepan over medium-high heat. Add eggplant and cook for 5 mins, turning, until tender and browned all over. Transfer to a plate. Add 1 1/2 tbs oil to the pan. Add the zucchini and cook for 5 mins, turning, until tender and browned all over. Transfer to the plate with the eggplant.

Step 2

Reduce heat to medium. Add 2 tsp oil to the pan. Add the onion, garlic, ginger, curry powder, cayenne pepper and 1 tsp sea salt flakes. Cook, stirring often, for 3 mins or until the mixture is fragrant and onion begins to caramelise.

Step 3

Add the crushed tomatoes, Perino tomatoes and 1 cup (250ml) water to the pan and bring to a simmer. Cook for 10 mins or until tomatoes release their juices. Return eggplant and zucchini to the pan. Cook for 5 mins or until vegetables are warmed through. Season.

Step 4

Sprinkle the eggplant mixture with the coriander and serve with the rice and lemon wedges.