Heat the oil in a frying pan until really hot, then add the aubergine and stir fry for about 5 minutes

Add the pork and cook for about 7/9 minutes until browned, using a wooden spoon to break up any lumps

At the pepper, celery, onion, garlic and all the spices and herbs.

Cover and cook on high heat for about 6 minutes, stirring frequently from the bottom to scrape up and distribute crispy brown bits

Pour on the chicken stock and stir to clean the bottom of the pan

Cover and cook for about 6 minutes over a medium heat

Stir in the chicken livers and cook for 2 minutes then stir in the rice and add the bay leaf

Reduce the heat, cover and simmer for about 7 or 8 minutes. Turn off the heat and leave to stand for a further 15 minutes until the rice is tender

Remove the bay leaf and stir in the chopped parsley

So the rice hot garnish with the celery leaves