Spicy pork & aubergine

• olive oil↗1 ½ tbsp tbsp
• onions↗2

  sliced

• small aubergine↗1

  (about 250g/9oz), trimmed and diced

• lean pork fillet↗500g g

  trimmed of any fat and sliced

• sweet red peppers↗2

  seeded and cut into chunky strips

• mild curry powder↗2-3 tbsp tbsp
• can plum tomatoes↗400g g
• water↗150ml ml
• cooked basmati rice↗

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick frying pan with a lid. Tip in the onions and aubergine and fry for 8 minutes, stirring frequently, until soft and golden brown.

2. 2

   Tip in the pork and fry for 5 minutes, stirring occasionally, until it starts to brown. Mix in the pepper strips and stir fry for about 3 minutes until soft.

3. 3

   Sprinkle in the curry powder. Stir fry for a minute, then pour in the tomatoes and water. Stir vigorously, cover the pan and leave the mixture to simmer for 5 minutes until the tomatoes break down to form a thick sauce (you can add a drop more water if the mixture gets too thick). Season with salt and pepper and serve with basmati rice.