Ingredients for 4 servings:
1. 1 1/2 tablespoons olive oil
2. 2 onions, sliced
3. 1 eggplant, trimmed and diced
4. 1 lb pork fillet, trimmed of any fat and sliced
5. 2 red peppers, seeded and cut into chunky strips
6. 3 tablespoons curry powder
7. 14 ounces canned whole tomatoes
8. 2/3 cup water
9. 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.
Enjoy your meal!