Eggplant with Pork

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 30 minutes

4 eggplants
1 lb of pork, cut into small chunks
The juice of 1 freshly squeezed lime juice
¼ teaspoon of oregano & black pepper
4 cloves of garlic
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoon of tomato paste
1 Maggi chicken bullion
3 tablespoon of oil
2-3 cups of water
Salt to taste

TIP: Another way of making this dish is to peel the eggplants and cut then into cubes. Soak them in water with 1 teaspoon of salt and 1 tablespoon of vinegar for 10 minutes (to remove bitterness & seeds). Rinse excess seeds and add to pork

If you choose to follow the above tip, skip step 1 and cook it with meat 20-25 minutes

Bake eggsplants at 350 degrees for about 10-15 minutes

Let them cool. Peel and pour eggplant in a bowl

Wash the pork and season with oregano, garlic, salt, limejuice and pepper

In a pot, heat oil and brown the meat. Do not discard the marinate. Instead, add a bit of water and use it to deglaze the meat

Then add the onions, chicken bullion, tomato paste green pepper and water

Coover and cook on medium heat for about 30 minutes or meat is tender.

Add the eggplants and cook for about 20 minutes

Serve with white rice