Amount of water according to the instructions on the roux packet
Mince the onions. Cut the aubergines into 4 even pieces, the bacon into 3 cm strips and the other vegetables into bite sizes.
Heat oil in a frying pan, add garlic and onions and sauté until translucent. Then, add bacon and vegetables except shishito peppers and stir fry well. Transfer to a large pot.
Heat olive oil in the frying pan and stir fry the shishito peppers.
Add vegetables, water, the canned tomatoes and soup stock cube to a large pot and simmer. When the ingredients are tender, add curry roux and dissolve. Pour the mentsuyu to finish.
Mound the rice on a plate, pour the curry over and top with the sautéed shishito peppers.
Story Behind this Recipe
I made this dish for my family to eat a lot of vegetables when they didn't have an appetite.
Cut the aubergines in big chunks as they will melt if you cut them too small. Don't cook the shishito peppers in the pan with other ingredients as they turn brown. So put the fried shishito peppers on top of the curry on a plate! The shishito peppers will blend well with the curry when you eat and give a lovely flavor.