Spicy pork and aubergine

There are some recipes I long to try, but I know that they wouldn't be popular with the children. I don't think they would have particularly enjoyed this one. I bought some aubergines with a vegetarian recipe in mind, I'll try it soon as it sounds lovely, it has mangoes and noodles, with a lime, coriander and basil dressing. Sounds perfect for summer. However last night I decided to try this one instead from the Goodfood website. The kids were out for tea and the sun was shining, we had our first meal in the garden this year in the warmth of the evening sun. The meal was perfect, not a curry as such, more like a North African tagine. 

Ingredients

Serves 4

1½ tbsp olive oil
2 onions, sliced
1 small aubergine (about 250g/9oz), trimmed and diced
500g lean pork fillets, 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 watercooked basmati rice, to serve

Note: I added a red chilli for extra spiciness, fry it with the onions and aubergines if using.

Method
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.
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.
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.