Chilli Chicken and Aubergine

Chilli Chicken and Aubergine

Core recipe

Serves 4

Ingredients

4 chicken breast, boneless and skinless, cut into bite sized pieces
1 large aubergine, sliced into approx half cm slices then quartered
1 onion, peeled
1 chilli (amount of chilli and whether you de-seed it will depend upon how hot you like it)
4 cloves of fat garlic, peeled
1 tin chopped tomato
Tomato puree (if needed)
Soy sauce (to taste)
1-2 teaspoons of sweetener

Chop the onion, garlic and chilli together in a electric chopper or food processor to get a smooth paste. These can be roughly chopped by hands for a different textured sauce
In a wok or sauté pan, spray some frylight and lightly brown the onion/garlic/chilli paste.
Add the chicken breast and fry until nearly cooked.
Add the tinned tomatoes and mix.
Now add the aubergines and a little soy sauce. (you can always add more later) Fry until the aubergines are cooked (the flesh goes slightly translucent)
Add 1 teaspoon of sweetner, and taste. Add some tomato puree, more soy sauce or sweetener if required.
Serve with rice or noodles.