my ratatouille without tomatoes

 
Here is my quick version of ratatouille. Zucchinis and eggplants cut in all small dices and sauted in the wok. I have added an apple. I prefer this version al dente rather than the traditional one made with tomatoes. You may also add mushrooms, already tested successfully.
 

 
I added some spices I do really appreciate from Quaisud.
 

 
They are supposed to accompany cheeses. Tested with melted goat  and sheep cheeses. Delightful with this touch of cumin. Here is the composition of the spices: cumin, caraway, black cherries and liquorice. You can find it in delicatessen.
You could use some curry powder. Or even only some cumin.
Salt is not needed

 
 
Ratatouille aux épices
Ratatouille with spices
 
Serves 4
2 eggplants
3 zucchini
1 apple
coriander
1 large tablespoon of spices (cumin, caraway, black cherries and liquorice)
3 tablespoons olive oil

Cut the eggplant into thin slices and then into small cubes.
Repeat with the zucchini and apples. I keep the skin for the 3.
Heat the wok and add a spoon of oil in the wok and spread.
Add the eggplant and cook for 5 minutes.
Then add the apple and zucchini. Cook another 5 minutes.
Remove from heat and add the coriander, spices and 2 tablespoons of olive oil.
Mix and serve.
Delicious as cold if you have leftovers