Braised Aubergine


4 tbsp olive oil
2 chillies, seeded and chopped
2 garlic cloves, minced
1 tbsp finely grated ginger
4 spring onions, chopped into finger lengths
2 aubergines chopped into 2cm cubes
500ml vegetable stock
1tbsp soy sauce
1tbsp balsamic vinegar
150g sugar snap peas


Heat the olive oil in the wok. Stir-fry the chilli, garlic and ginger for 1 minute.
Add the spring onions and aubergine and fry until the aubergine is golden brown
Add the soy sauce, balsamic vinegar and stock. Reduce the heat and simmer until the liquid is halved.
Add the peas, cook for 1 minute.
Serve with rise

Beef strips, chicken or tofu can be sued for added protein - just fry with the aubergine