Heat the oil in a frying pan until piping
hot, then add the aubergine and stir-fry for about 5 minutes. Add the
pork and cook for 6-8 minutes until browned, using a wooden spoon to
break up any lumps. Add the green pepper, celery, onion, garlic and all
the spices and herbs. Cover and cook over a high heat for 5-6 minutes,
stirring frequently from the base of the pan to scrape up and distribute
the crispy brown bits.
Pour in the
chicken stock and stir to remove any sediment from the base of the pan.
Cover and cook for 6 minutes over a moderate heat. Stir in the chicken
livers, cook for 2 minutes, then stir in the rice and add the bay leaf.
Reduce the heat, cover and simmer for 6-7 minutes. Turn off the heat and
leave to stand for a further 10-15 minutes until the rice is tender.
Remove the bay leaf and stir in the chopped parsley. Serve the rice hot,
garnished with the celery leaves.
Aubergine and pork combine with herbs and
spices to make a highly flavorsome dish.