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Spicy pork & aubergine

Spicy pork & aubergine

A star rating of 3.7 out of 5.53 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 4

A simple spicy dish - serve it up with a pile of fluffy rice

  • Healthy
Nutrition: per serving
low insalt0.4g


  • 1 ½ tbsp olive oil
  • 2 onions , sliced
  • 1 small aubergine (about 250g/9oz), trimmed and diced
  • 500g lean pork fillet , trimmed of any fat and sliced
  • 2 sweet red peppers , seeded and cut into chunky strips
  • 2-3 tbsp mild curry powder
  • 400g can plum tomatoes
  • 150ml water
  • cooked basmati rice , to serve


  • STEP 1

    Heat the oil in a large non-stick frying pan with a lid. Tip in the onions and aubergine and fry for 8 minutes, stirring frequently, until soft and golden brown.

  • STEP 2

    Tip in the pork and fry for 5 minutes, stirring occasionally, until it starts to brown. Mix in the pepper strips and stir fry for about 3 minutes until soft.

  • STEP 3

    Sprinkle in the curry powder. Stir fry for a minute, then pour in the tomatoes and water. 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). Season with salt and pepper and serve with basmati rice.

Recipe from Good Food magazine, March 2002

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A star rating of 3.7 out of 5.53 ratings

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