Thai Ratatouille

Fried/steamed vegetable stew.

• Ready In: 1 hr 15 mins
• Serves: 2

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. Put the eggplants and gherkins in a bowl, season with salt, mix well and put aside for 30 minutes.
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. 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. Add the chopped tomatoes, cover and cook for a further 5 minutes.
5. Then add the reserved eggplants and gherkins and the parsley and cook covered for a further 20 minutes, stirring occasionally.