Spicy Pork & Eggplant

A simple spicy dish - serve it up with a pile of fluffy rice.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons olive oil
• 2  onions, sliced
• 1  eggplant, trimmed and diced
• 1  lb  pork fillet, trimmed of any fat and sliced
• 2  red peppers, seeded and cut into chunky strips
• 3  tablespoons curry powder
• 14  ounces canned whole tomatoes
• 2⁄3 cup water
•  salt and pepper

Directions

1. Heat the oil in a large non-stick frying pan with a lid. Tip in the onions and eggplant and fry for 8 minutes, stirring frequently, until soft and golden brown.
2. Tip in the pork and fry for 5 minutes, stirring occasionally, until it starts to brown.
3. Mix in the pepper strips and stir fry for about 3 minutes until soft.
4. Sprinkle in the curry powder. Stir fry for a minute, then pour in the tomatoes and water.
5. 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).
6. Season with salt and pepper and serve with basmati rice.