Beef & Aubergine Rice

Process

1. Aubergine
   1. Cube
   2. Toss with the rapeseed oil
   3. Roast at 220C for 25 minutes, turning once
2. Brown the beef
   1. Heat the oil over medium-high
   2. Add the beef
   3. Cook until browned - 10 minutes
   4. Remove leaving the fat behind
3. Body
   1. Add the onion, salt, pepper to the same pan (in the released beef fat), cook for 5 minutes until softened.
   2. Add the tomato paste, cook 1 minute
   3. Add the garlic, herbs, spices, and cook for 1 minute.
   4. Return the beef to the pan
   5. Add the msg
   6. Add the rice, cook for 1 minute
   7. Add the stock and chopped tomatoes. Bring to a boil, then reduce and simmer (covered) until the rice is mostly cooked - 15 minutes.
   8. Add back the cubed aubergine, re-cover, cook 5 minutes until the rice is tender
   9. Remove from heat
   10. Allow to rest for 5 minutes, covered
   11. Stir through the oil, vinegar, mint and parsley