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“This is based on an excellent recipe (http://www.cookingbites.com/threads/thai-ratatouille.10748/) by a friend of mine who lives in Thailand...the same friend who gave me the Tom Yam recipe. I ended up replacing all his Thai-related ingredients with more Western ingredients, but the results were still outstanding.”
READY IN:
1hr 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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