1. Put the rice in a clay pot. Halve the eggplants lengthwise and then into thick slices. Put water, eggplants, star anise, dry mushrooms and salt in a deep non stick pan and cook.

2. Heat oil in a non stick wok. Cut onion into thick pieces. Cut bean curd into small cubes.

3. Add onion, ginger and garlic to the wok and sauté for 2-3 minutes. Preheat oven to 200°C. Add button mushrooms to the wok and toss. Add soya sauce and hoisin sauce and mix.

4. Add white pepper powder and mix. Remove star anise from eggplant mixture. Add ¼ cup water. Remove mushrooms and chop them.

5. Add the eggplant mixture to the mixture in the wok. Add cornflour mixture and let it thicken. Add vinegar and mix again. Add chopped mushroom and mix.

6. Pour this mixture over the rice in the clay pot. Cover and place it in the preheated oven and bake for 15-20 minutes.

7. Serve hot.