This simple stir-fry makes a good base for a fasting-day meal. You could add some cheese, nuts, pulses or maybe some lean meat to make a nutritious, filling supper dish.

Eggplant, pepper and kale stir-fryEggplant, pepper and kale stir-fry (serves 1)

Ingredient Calories per serving
2 tbsp sunflower oil 248
250g eggplant/aubergine, diced 61
1 small red pepper, quartered and sliced 8
40g kale leaves, stem removed, torn into 2-inch pieces 20
salt and pepper (or other spices, to taste) 0

Total calories per serving: 340

Method: Heat the oil over a medium-high flame until it’s good and hot, then stir in the eggplant/aubergine pieces and cook, stirring often, for about five minutes until the eggplant is soft and beginning to brown. Add the pepper, cook for another minute or two, then turn the heat down a little and stir in the kale. Cook until the kale is just wilted, season, and remove from the heat.