1 Aubergine
1 cup home made tomato sauce (garlic, onion, tomatoes, veg stock, tsp sugar)
1 cup pineapple pieces and juice
1/2 chilli (or a few dashes Frank’s hot sauce – to taste)
2 tsp white wine vinegar
10 defrosted cooked king prawns (optional)
Chop aubergine into cubes. Add the rest of the ingredients apart from the prawns, and heat gently until bubbling. Stir occasionally, and when the aubergine is soft but still has a little bite, add the prawns and heat through.
Serve immediately with basmati rice.