Eggplant and peppers stewed with tomato rice

Remove the seeds from the bell pepper and chop it into chunks, remove the stem from the eggplant and chop it into chunks, cut the onion into 1cm cubes and the bacon into 1cm wide pieces.Cut two shiso leaves into 1cm cubes and three leaves into julienne strips

Put olive oil and garlic in a pot and cook over low heat until fragrant, then add the onions and peppers, add a little salt and sauté until the onions are soft

Add eggplant, bacon and a little salt to 2 and stir fry

Add tomato sauce, water, 2 tablespoons of Worcestershire sauce, and 1 teaspoon of Tabasco to 3 and simmer for 5 minutes

Add the shiso leaves cut into 1cm cubes, soy sauce, the remaining Worcestershire sauce, Tabasco, and parsley to 4 and simmer on a plate for 5 minutes, then season with salt

Place the rice in a bowl, sprinkle with butter cut into 1cm cubes, cover with plastic wrap, microwave (600W) for 1 minute, pour over 5 and garnish with shredded shiso leaves