Heat the oil in a medium saucepan over moderate heat. Add the onion and saute until soft, about 10 minutes. Add the garlic and saute 2 more minutes. Add the eggplant and cook, stirring occasionally, for 15 minutes. Add the red bell pepper, jalapeno peppers, and salt. Simmer over low heat, covered, stirring occasionally, for 15 minutes. Stir in the tomatoes and simmer 10 more minutes. Mix in the coriander and divide ratatouille into 12 portions. Slit the zucchini blossoms down their sides, insert the stuffing with a teaspoon until well filled, and fold the flower around it. Dust the blossom packets with flour and dip into beaten eggs to coat lightly. Heat butter in a large frying pan over medium heat just until it melts. Place the stuffed blossoms in the frying pan in a single layer and gently brown

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