Prawns in Black Bean Sauce

In my quest for thin-dom, or at least thinner-dom, I have been cooking with minimum fat and maximum vegetables.  No need to lose out on taste or to feel hungry!

This recipe was inspired by a Rosemary Conley recipe, but I have changed some of the ingredients and used more of a casserole technique rather than stir fry.  So  pretty much all that is left is the name and even then I have used prawns which were not in the original!  If you don't eat fish or meat, this would still be good without, just add a few more vegetables, perhaps courgettes or deseeded cucumber.

 Prawns in Black Bean Sauce

1 onion, chopped

2 garlic cloves, crushed

200g raw tiger prawns

3 small aubergines 

1 red pepper, deseeded and chopped into large pieces

2cm piece of fresh ginger, peeled and finely chopped

1 tbsp soy sauce

Jar of blackbean sauce

2 tomatoes, chopped

seasoning to taste

1. Gently saute the onion and garlic in a tsp of oil  until soft.  Add the diced aubergine and cook for about 5 minutes.

2. Add the remaining ingredients and cook slowly for about 30 minutes until the aubergine is cooked and soft. 

3. Add the raw prawns and cook for a few minutes until they turn pink.  

4. Serve with rice or noodles.