Spicy Pork & Eggplant

• 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

1. 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.
2. Tip in the pork and fry for 5 minutes, stirring occasionally, until it starts to brown.
3. Mix in the pepper strips and stir fry for about 3 minutes until soft.
4. Sprinkle in the curry powder. Stir fry for a minute, then pour in the tomatoes and water.
5. 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).
6. Season with salt and pepper and serve with basmati rice.

olive oil, onions, eggplant, pork fillet, red peppers, curry powder, tomatoes, water, salt

Taken from www.food.com/recipe/spicy-pork-eggplant-358274 (may not work)