Ratatouille

• 1 large eggplant
• 2 large cucumbers
• 4 tablespoons olive oil
• 2 tablespoons kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 12 ounces cherry tomatoes, peeled
• 1 red onion, thinly sliced
• 1 orange bell pepper, seeded and thinly sliced
• 8 garlic cloves, minced
• 6 chili peppers, diced (Calabrian)
• 1 ounce fresh parsley leaves, chopped

1. Cut stems from eggplant and cucumber, then slice both to about 1/4" thick. Cut larger eggplant pieces in quarters.
2. Place eggplants and cucumbers in a bowl, coating all surfaces with salt and set aside for 30 minutes.
3. Stir fry eggplants and cucumbers in 3 tablespoons of olive oil for around 5 minutes until slightly brown. Remove from pan and set aside.
4. 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.
5. Add the tomatoes, cover and cook for 5 minutes.
6. Add the reserved eggplants and cucumbers with parsley and cook, covered, for a further 20 minutes, stirring occasionally.

eggplant, cucumbers, olive oil, kosher salt, black pepper, tomatoes, red onion, orange bell pepper, garlic, chili peppers, parsley

Taken from www.food.com/recipe/ratatouille-534586 (may not work)