Cuisine
Time
30 mins mins
Servings
2 people people
• Slice the potato into rough chunks keeping all the pieces as similar in size as possible. Then slice the aubergine in a similar manner. Once the aubergine has been sliced, cover the pieces in the cornflour to help protect them during the cooking process. Then slice the onion and pepper into large chunks / dices and finely chop the garlic ready to stir fry later on. Place on a plate or bowl ready to stir fry.
• Mix all ‘The Sauce’ ingredients together apart from the vegetable stock, which you can leave aside and use during the stir fry.
