In a large cast iron pot heat olive oil, then add onions and red pepper and cook over low heat for 15 minutes until translucent but not coloured. Then add garlic and cracked coriander seeds (use mortar and pestle to crack coriander seeds), stir until the mixture is fragrant for approximately 1 minute.

Add eggplant, tomato juice and ketchup, stir, cover with a lid and cook on low for 1 ½ hours until there is very little liquid left and the eggplant is a spreadable consistency. Check on your eggplant caviar every 20 minutes or so and stir to avoid it burning to the bottom.

When the mixture has reduced considerably salt it to taste, then add chopped fresh cilantro. (If your eggplant still has a spongy texture at the end of cooking time, cook it for 20-30 minutes longer.)

Serve with bread or crackers.