INGREDIENTS

    * 250g/9oz basmati rice
    * 4 tbsp groundnut or vegetable oil
    * 2 large aubergines, cut into quarters and then wedges
    * 2 red peppers, cut into thin strips
    * 8 spring onions, 7 quartered lengthways, 1 finely sliced
    * 220g jar black bean sauce

METHOD Cook the rice according to pack instructions. Meanwhile, heat a wok and add the oil. When hot, stir-fry aubergines for ten to 12 minutes until golden and cooked through. Add peppers and spring onions, and stir-fry for about six minutes until just tender. Add the black bean sauce and 2 tbsp water and warm through. Serve with the basmati rice, scattered with finely sliced spring onion.