1 tbsp olive oil
1 onion, chopped
1 red pepper, chopped into 1cm pieces
2 sticks of celery, finely chopped
2 garlic cloves, crushed
1 bay leaf
⅛ tsp Dried Oregano
⅛ tsp Dried Thyme
⅛ tsp Dried Chilli flakes
1 tsp Sweet Smoked Paprika
220g Brown Basmati Rice
1 aubergine, cut into 1cm dice
1 tbsp tomato puree
1 x 400g tin chopped tomatoes
400ml vegetable stock
Salt and black pepper

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Soak the rice for an hour.

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Heat the oil in a large stock pot, then add the onion, pepper and celery. Cook for 5 minutes over a medium heat. Add the garlic, herbs and spices and cook for 2 minutes.  A good tip is to measure all your spices out at once and put into a little ramekin or bowl, so that you can just throw them all in at once.

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Add the rice, aubergine, tomato puree and tinned tomatoes. Stir well, season with salt and pepper and cook for a further 2 minutes.

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Add the stock, bring to a simmer, then cover the pan and cook for 20 minutes. Turn off the heat and leave to steam for 5 minutes. Fluff up the rice and serve with a green salad.