6
Place a claypot or heavy-bottomed pan over a high heat. Add a tablespoon of the reserved oil and, once hot, add the chillies, ginger and garlic, immediately followed by the aubergine and coriander stalks. Cook for 2-3 minutes, then pour the sauce into the pot. Bring to a vigorous boil, then add the chicken stock and turn the heat down to medium-low. Leave to simmer for 10 minutes