Thai Ratatouille - cooking recipe

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

Preparation

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.