1 large eggplant, cut into long batons
100 g green beans, trimmed and halved
1 ½ tbsp vegetable oil
1 large onion, cut into thick half-moons
1 red chilli, halved, deseeded and thinly sliced
For the sauce
1 ½ tbsp light soy sauce (or gluten-free alternative)
1 ½ tbsp dark soy sauce (or gluten-free alternative)
3 tsp tomato purée
1 ½ tbsp balsamic vinegar
3 tsp golden caster sugar
1 tsp cornflour dissolved in 1 ½ tbsp water
Cooked rice, to serve
- Put the eggplant in a bowl of lightly salted water and stand for 30 mins to soften. Drain and pat dry. Blanch the green beans in boiling water for 1 min then drain, rinse in cold water and drain again.
- To make the sauce, combine all the ingredients in a small bowl and set aside.
- Heat the oil in a large frying pan or wok over medium-high heat. When hot, cook the eggplant pieces until nicely browned on all sides – don’t turn them too early, let them get a nice colour first. When they start to brown, add the onion and chilli, and keep stir-frying for 4 mins or until soft.
- Add the sauce and green beans, cover with a lid, lower the heat and simmer for 2 mins or until the eggplant is soft. Serve with rice.