Thai Ratatouille

READY IN: 1hr 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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