Butter Eggplant Curry | SuperValue

Ingredients

• 1 tbs vegetable oil
• 1 brown onion, cut into thin wedges
• 2 medium eggplants, quartered lengthways, flesh scored in a 2cm-wide diagonal pattern
• 1/3 cup butter chicken curry paste
• 1 cup salt-reduced vegetable stock
• 410g canned tomato puree
• 1/3 cup light cooking cream
• 300g green beans, trimmed
• 450g microwave white long-grain rice
• 3 continental parsley sprigs, leaves picked, finely chopped