Ingredients

• 250g basmati rice
• 2 large aubergines, cut into quarters and then wedges
• 2 red peppers, cut into thin strips
• bunch of spring onions, one finely sliced and the remainder cut into quarters, lengthways
• 220g jar black bean sauce

Method

1. Cook the rice following packet instructions.
2. Meanwhile, heat a wok/large frying pan and add 4 tablespoons of oil. When hot, add the aubergines for 10-12 minutes until golden and cooked through
3. Add the peppers and spring onions (leave the finely sliced ones out for now), and stir-fry for about 6 minutes until just tender
4. Add the black bean sauce and 2 tablespoons water and warm through. Serve with the rice, scattered with the finely sliced spring onion.