Heat 1 tbsp olive oil in a frying pan with a lid and cook the aubergine, courgette and .
Remove and set aside. Tip in the diced onion and cook for 3-4 mins until soft.
Add 1 thinly sliced red pepper, 2 crushed garlic cloves and 1 tbsp Cajun seasoning, and cook for 5 mins more.
Stir the chicken back in with the long grain rice, add the tinned tomatoes and 300ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.