Instructions: Adjusted for oils etc This can be prepared the day before and kept in fridge.Serve re-heated as a side dish or over rice/pilaf.I served with a green salad

Spray a large pan/wok with light oil spray and cook onion over a medium heat for 5 mins until softened.

Whilst onion is cooking quarter eggplant lengthwise and cut into thin slices.Quarter and core the peppers and slice thickly.Add to the pan and *stir-fry* with salt and paprika for 10 mins over a medium heat. Stir in tomatoes, cover and simmer for 10 mins until vegetables are softened and tender.Stir in the garam masala and chopped cilantro.

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