"This is based on an excellent recipe (http://www.cookingbites.com/threads/thai-ratatouille.10748/) by a friend of mine who lives in Thailand...the same friend who gave me the Tom Yam recipe. I ended up replacing all his Thai-related ingredients with more Western ingredients, but the results were still outstanding."
photo by Late Night Gourmet photo by Late Night Gourmet
photo by Late Night Gourmet
Ready In:
1hr 45mins




  • Cut stems from eggplant and cucumber, then slice both to about 1/4" thick. Cut larger eggplant pieces in quarters.
  • Place eggplants and cucumbers in a bowl, coating all surfaces with salt and set aside for 30 minutes.
  • Stir fry eggplants and cucumbers in 3 tablespoons of olive oil for around 5 minutes until slightly brown. Remove from pan and set aside.
  • Add the onions, chilies and bell pepper to the pan with the remaining olive oil. Stir fry for around 10 minutes. Clear an open spot in the pan and add garlic with a little salt and pepper. Heat for about a minute while stirring continuously; once the garlic starts to brown, stir in with the other ingredients in the pan.
  • Add the tomatoes, cover and cook for 5 minutes.
  • Add the reserved eggplants and cucumbers with parsley and cook, covered, for a further 20 minutes, stirring occasionally.

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I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
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