Spicy Italian Rice Bowl
Cook the rice according to the directions on the packet and drain.
Heat 4-5 tbsp oil in a pan and fry the aubergine on a medium heat until golden brown. Do not allow the oil to get too hot as the aubergine will burn easily. Add the garlic and fry for a few minutes. Season with salt, ground black pepper and cinnamon, remove from the pan and keep warm.
Fry the turkey in the remaining oil. Deglaze with the port and allow to evaporate a little. Sprinkled with the chilli flakes, then season with salt.
Add the rice and the aubergines, mix well and season to takes. Stir in the thyme, leave to steep for a few minutes then serve immediately.