Roast the aubergines with a bit of oil, garlic, s&p in oven at 180 deg until turning brown.

In a large saucepan fry for 10 mins the onion, chicken, garlic, +/- ginger and lemongrass.

Add the courgette, fish sauce, white wine vinegar and sugar. Fry for 5 mins.

Add the aubergine, green peppers and Thai paste. Heat for approx 5 mins and then add coconut milk. Simmer for a few minutes.