Spicy Pork & Eggplant - cooking recipe

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

Preparation

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.
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.
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.