Kaima Bona Gatoi

Description
Chile Sweet Potato and Eggplant Crisp.

Ingredients

 * 300 gm. orange sweet
 * 350 gm. long slim eggplant, zucchini, and capsicum
 * onions
 * 1/4 teaspoon ground chili powder
 * 1/4 teaspoon ground coriander
 * oil for deep frying
 * 1 teaspoon salt

Directions

 * 1) Cut the eggplant, zucchini and capsicum into 2 centimeter-thick slices and cut the onion into eight wedges.
 * 2) Add garlic, herbs, olive oil and vinegar and toss lightly to combine.
 * 3) Cover with plastic wrap and let stand for one hour.
 * 4) Preheat the barbeque.
 * 5) Drain the vegetables into a large mixing bowl and place them on a lightly greased grill or flat plate.
 * 6) Cook 8-10 minutes, until tender and slightly charred.