Eggplant is a meaty vegetable that pairs well with pork in this hearty stew. Serve over a bed of simple white rice with an egg and onion salad on the side.
Prep Time: 10 minutes
Cook Time: 1 hour, 00 minute
Ingredients:
- 1 1/2 tablespoons olive oil
- 2 to 3 pounds pork roast (diced)
- 1/2 cup recaito
- 1 cup tomato sauce
- 2 to 3 cups water (or beef stock)
- 2 bay leaves
- 1 pound eggplant (peeled and diced)
- salt and pepper to taste
Preparation:
1. Heat the olive oil in a soup pot or large skillet and brown the pork pieces.
2. Stir in the recaito, tomato sauce, water, and bay leaves. Bring to a boil.
3.Reduce heat, cover the stew, and simmer for about 45 minutes.
4. Stir in the salt, pepper, and eggplant. Continue to simmer with the cover on for another 15 to 20 minutes. Eggplant should be tender.
