1.Cut zucchini lengthways into 5mm slices. Cut eggplant into 5mm rounds.
2.Cook eggplant and zucchini in heated oiled grill pan (or grill or barbecue) until browned on both sides and tender.
3.Cut tomatoes into quarters, remove seeds and chop flesh coarsely.
4.Add cumin seeds to heated dry frying pan; cook, stirring, until seeds are fragrant and begin to pop.
5.Combine oil, juice, garlic, pepper and cumin seeds in screw-top jar; shake well.
6.Combine beans, zucchini, eggplant and tomato in large bowl, stir in oil mixture and coriander leaves.