Heat the oil in a large frying pan over a medium heat.
Add the onion, aubergine and pak choi to the pan and fry for 10 minutes or until soft.
Add the chilli to the pan and cook for another minute.
In a separate bowl, mix the sugar, red wine vinegar, soy sauce and cornflour.
Add this mixture to the pan and stir through. Allow to cook for a further 2 minutes and serve.
Serve with low protein rice and permitted vegetables.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.