Spicy Chinese aubergines and rice

Serves 4

450g aubergines, cut into strips 1 onion, finely chopped 3 tbsp vegetable oil 3 garlic cloves, crushed 3cm piece of fresh ginger, grated 1 tbsp sesame seeds 120g tomato purée 2 tbsp ketchup 3 tbsp brown sugar 1 tbsp sriracha 2 tbsp sambal chilli paste 3 tbsp tamari 2 tbsp rice vinegar 120ml water Salt and black pepper

To serve:

Fresh basil, chopped Rice

1 Heat one tablespoon of the oil in a wok or large pan over a medium-high heat. Add the aubergines and cook for 6-8 minutes until just tender. Transfer to a bowl and set aside.

2 Return the wok to the heat and add another tablespoon of oil. Add the onion and cook for 5-6 minutes until translucent. Transfer to the bowl with the aubergines.

3 Return the wok to the heat and add the remaining tablespoon of oil. Add the garlic, ginger and sesame seeds, and cook for one minute until fragrant.

4 Add the tomato sauce, sugar, Sriracha, sambal paste, tamari, rice vinegar and water. Simmer for 10 minutes over a low heat until it starts to thicken.

5 Add the aubergine mixture and stir gently until coated and heated through.

6 Sprinkle with chopped fresh basil and serve with rice. Per Serving 241kcals, 12.4g fat (2.3g saturated), 30.7g carbs, 18.1g sugars, 5.2g protein, 6.8g fibre, 0.939g sodium