• 1 eggplant, cut into 2cm pieces
• 1 tbsp olive oil
• 3 garlic cloves, crushed
• 1 onion, chopped
• 1 red capsicum, sliced
• 1 tsp saffron
• 2 cups vegetable stock
• 1 in (400g) diced tomatoes
• 100 g mushrooms, sliced
• 100 g green beans, chopped
• Salt and pepper, to taste

• 1 cup Loprofin Rice 

1. Soak the eggplant in water for 30 minutes, then rinse.
2. In a large frying pan or wok, heat the oil and fry the garlic, onion, capsicum, eggplant and saffron for 5 minutes.
3. Mix in the Loprofin Rice and pour in the stock and tomatoes. Mix and season to taste. Bring to the boil and simmer for 15 minutes uncovered, stirring occasionally to stop the rice stickingto the pan.
4. Stir in the mushrooms and green beans and cook for a further 10 minutes.
5. Season further to taste and serve hot from the pan.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.