Thai Ratatouille

10 ingredients
5 steps

Ingredients

  • 8 thai green eggplants, sliced 8 mm
  • 5 gherkins, sliced 8 mm
  • 4 tomatoes, peeled and chopped
  • 1 onion, thinly sliced
  • 1 red capsicum, thinly sliced
  • 4 garlic cloves, minced
  • 4 Thai red chili peppers, chopped
  • 4 flat leaf parsley, chopped
  • olive oil
  • seasoning

Directions

  1. 1
    Put the eggplants and gherkins in a bowl, season with salt, mix well and put aside for 30 minutes.
  2. 2
    In a flat based pan, stir fry the sliced eggplants and gherkins in olive oil for around 5 minutes until slightly brown. Remove and put aside.
  3. 3
    Add the onions, chilies and capsicums to the pan with a little more olive oil. Stir fry for around 10 minutes then add the garlic and a little salt and pepper.
  4. 4
    Add the chopped tomatoes, cover and cook for a further 5 minutes.
  5. 5
    Then add the reserved eggplants and gherkins and the parsley and cook covered for a further 20 minutes, stirring occasionally.

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