>> servings: 4
>> time: 1 hour 10 minutes

Preheat #oven{} to 200°C.

Trim @large aubergine{1}, quarter lengthways, and place in a #large roasting tray{} (30cm x 40cm). Halve @mixed-colour peppers{2}, deseed and add to the tray.

Remove the stalks from @fresh bay leaves{6}, placing the leaves in a #pestle and mortar{} with a good pinch of @sea salt{}. Pound really well into a paste, then strip in @fresh thyme{15%g} leaves. Peel, roughly chop and add @garlic cloves{6} and @ginger{6%cm piece}, then deseed and add @Scotch bonnet chilli{0.5} (wear gloves), along with @ground allspice{2%tsp}. Bash well, then muddle in @olive oil{1%tbsp} and @white wine vinegar{2%tbsp}. Spoon over the veg, mix well and roast for ~{30%minutes}.

In a #bowl{}, whisk @coconut cream{60%g}, @white rice{300%g}, a pinch of salt, and 600ml of boiling water together. Remove the tray from the oven and carefully lift the veggies out of the tray for a moment. Drain and add @kidney beans{400%g} tinned, then pour in the rice mixture and stir around with a wooden spoon to pick up any sticky bits from the bottom of the tray. Sit the veg back in the tray, pushing them down. Return to the bottom of the oven for another ~{25%minutes}, or until the rice is cooked through.

Divide and spoon @natural yoghurt{4%tbsp} into the peppers, then pick and push in @fresh coriander{15%g}, portion up, and serve with @lime{1} wedges for squeezing over.