Thai Ratatouille

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.