Ingredients:

3 large onions, sliced
2 large eggplants, cut into cubes with skin on
½ c parsley, chopped
2 dashes of cayenne pepper (optional)
1 t turmeric
1 large red capsicum, cut into cubes
1 t Patak’s Original Korma Paste, mild
6 cloves garlic, chopped
Good pinch of basil
Good pinch of mint
1 T tomato paste
2 t Massel chicken style powder
1½ T cold pressed olive oil
¼ t cumin
½ t ground coriander
Salt to taste
2 cups of rice

Method:

1. Place eggplants with 2 t salt in a large bowl.
2. Cover with water.
3. Leave for 15-20 mins.  Drain.
4. Cook the 2 cups of rice.
5. In a large saucepan, add oil, onion and garlic. 
6. Fry a little, stirring continually on high heat.
7. Add eggplants, capsicum and other ingredients. Continue stirring. 
8. Cook till vegetables have lost their firmness.
9. Drop heat to half, add a little water and simmer for 10 mins.
10. Serve the vegetables mixed with the rice.