Thai Ratatouille

• 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

1. Put the eggplants and gherkins in a bowl, season with salt, mix well and put aside for 30 minutes.
2. 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.
3. 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.
4. Add the chopped tomatoes, cover and cook for a further 5 minutes.
5. Then add the reserved eggplants and gherkins and the parsley and cook covered for a further 20 minutes, stirring occasionally.

eggplants, tomatoes, onion, red, garlic, red chili peppers, flat leaf parsley, olive oil, seasoning

Taken from www.food.com/recipe/thai-ratatouille-527029 (may not work)