- preheat oven to 200C. take an eggplant, peel stripes off its skin, chop into 1cm rounds, paint with a bit of balsalmic and olive oil.

slice a zucchini in half longways, and then half horizontally, brush with oil, put vegetables on an oven tray, bake for 20-30 minutes.

- while that's going on, whack a cup of basmanti rice in your rice cooker or microwave using packet directions (about 1c rice to 1.5c water)

- chop an throw into a cold, large frying pan; some fresh coriander tho parsley might be nice, about a Tablespoon of garlic, and 50g butter

in cubes. squeeze the juice of a lemon, set aside. open a can of chopped tomatos, set aside. dice four or five mushrooms, set aside.

- open the can of nutmeat, plop it on a plate, cut off the top and bottom, and cut into cubes. put with mushrooms.

- put your pan on the stove, add a little olive oil to stop the butter burning. as it melts add spice to taste... i think i used paprika and

ground cumin seeds. once the coriander and garlic is sizzling in the butter, add the nutmeat and mushrooms, stir fry to coat them.

add the lemon juice and watch everything sizzle. when the mushrooms are looking tender / reduced in size, add the can of tomato.

- stir everything over a high heat to mix it all and then lower to medium and leave it while you turn off the oven and get your rice.

- add about half a cup of cream, or condensed milk, or even just full cream milk, or skip this step i just needed to use up cream.

mix everything well and let this simmer for about five minutes, stirring occasionally so it doesn't stick to the bottom.

the nutmeat should be starting to disintegrate a little and there should be plenty of liquid. add the cooked rice, stir through.

if it's still really runny simmer on a very low heat, otherwise take it off the heat. plate the vegetables, spoon the mixture over, consume.

you had me at eggplant.

i think if you cut the cream out and use butter substitute it's a vegan dish, too.

anyway, it serves four. i made it just for me and i have so much left over