Thai Ratatouille Recipe

Name: Thai Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 thai green eggplants, sliced 8 mm, 5 gherkins, sliced 8 mm, 4 tomatoes, peeled and chopped, 1 onion, thinly sliced, and more.

Yes, Thai Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Ratatouille

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