Eggplant & chicken mince hot pot for $9.60

Heat 2 tablespoons of oil in a medium saucepan on high. Fry eggplant for 2-3 minutes, until golden and tender. Remove. Set aside and cover.

Heat remaining oil in the same saucepan. Saute onion for 2-3 minutes until tender. Stir in garlic and chilli and cook for 1 minute.

Add mince and cook for 4-5 minutes, until browned, breaking up lumps with the back of a spoon. Add mushrooms and cook for 2-3 minutes until tender.

Stir in stock, char sui and eggplant. Bring to the boil. Reduce heat to low and simmer, uncovered, for 3-4 minutes, until slightly thickened.

Stir spinach through, cook 1 minute until wilted. Sprinkle with green onion and serve with rice.

TOP TIPS Use beef, veal or pork mince, if liked.

If you don't have char sui, use hoisin sauce instead.

For our full budget weekday meal planner and shopping list, see this week's Woman's Day (on sale July 27, 2009).

Also in the mag this week:

The night that Wills chose Kate over the throne Mitchell Johnson: I forgive you mum Julie's back-to-school lunch tips Stephanie Rice's big distraction Catriona's big baby surprise Rugby League's most famous groupie: I've been tamed True life Gerrard Gosens: I'm dancing for my daughter From the food pages Marble loaf with caramel icing Grilled garlic mussels Reader recipe: Fruit medley slice by Ruth Williams, Fairy Meadow, NSW.