Scotch bonnet spiced rice with aubergine

Serves 2

  • 200g rice
  • 200g chopped tomatoes
  • 1/2 red pepper, roughly chopped
  • 1/2 white onion
  • 1 garlic clove, finely chopped
  • 1 Scotch bonnet, cut in half and deseeded
  • 1tbsp vegetable oil
  • 1 bay leaf
  • Pinch of thyme
  • 1/2tsp of cayenne pepper, paprika and cumin
  • 1tbsp tomato puree
  • 1tbsp coconut oil
  • 1 large aubergine or 4 baby ones, sliced into 1cm rounds

Cook the rice in boiling water to the packet instructions. In a food processor, blend the tomatoes, red pepper, half the onion, garlic and Scotch bonnet until smooth.

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Heat the vegetable oil in a large pan and fry the remaining onion – cut into thin slices – until soft. Add the bay leaf and thyme and fry for a further minute. Add the rest of the spices, some seasoning and the tomato puree.

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Fry for a further two minutes then add the red pepper mix and rice. Stir well and cook for 10 minutes, stirring occasionally to prevent the rice sticking.

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Meanwhile, heat the coconut oil and fry the aubergine until brown and soft. Stir into the rice mixture once ready and serve.

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