3 baby Japanese Eggplants or 1 small normal one, washed
1 large handful of baby spinach, wash
Slice the small Eggplants into 1½cm rounds. If you are using large Eggplants, slice crosswise into 2 or 3 pieces and cut these into wedges so that each piece has some skin, this will help it stay together.
Heat the oil in a small non-stick saucepan and add the spices from the spice packet, including the chilli if you like the heat. Once the seeds are popping, add the Eggplants with a little seasoning. Stir well in the oil, turn the heat down, cover and cook until the Eggplants are soft, around 15 minutes.
Add the sauce and spinach and bring to a boil. If the sauce still looks thick, add a splash of hot water. Bring back to the boil and serve.
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