Romano pepper, aubergine & Thai basil stir fry

1. Cook the rice according to pack instructions.  

2. Meanwhile, heat a large wok or frying pan over a high heat with 2 tbsp vegetable oil. Once hot, add the aubergine and spread out evenly. Cook for 2 minutes undisturbed, then stir and cook for a further 2 minutes the same way. Turn the heat to low, cover with a lid and steam for another 4-5 minutes, or until the aubergines soften, then remove to a plate and set aside.

3. Return the pan to the heat with the remaining 1 tbsp vegetable oil and once hot, add the shallot, garlic, crushed chilli and most of the basil leaves. Cook for 1-2 minutes or until fragrant, then turn up the heat and add the peppers with a splash of water.

4. Continue to cook for 4-5 minutes, or until starting to soften, then add the aubergines back to the pan with the soy sauce and sugar. Stir to combine. Add a splash more water if the pan looks dry. Garnish with the sliced chilli and remaining basil and serve with the rice.