Eggplant and meat: how to make a delicious dish in no-time!

published on 7 September, 2020 at 11:45

Quick and delicious, this is the perfect recipe for a tasty dinner ready in no-time!

INGREDIENTS

3 medium eggplants;

500 g (1 pound) pork shoulder, cut into cubes;

1 bunch of basil leaves;

3 tbsp tomato paste;

500ml (2 cups) tomato sauce;

2 tbsp tomato paste;

1 tbsp pork seasoning;

2 garlic cloves, minced;

Salt and pepper to taste.

METHOD

Peel eggplants to make stripes on the surface, then cut them into thick pieces (around 2.5 cm).
Fill a pot with vegetable oil, and heat it over medium heat.
Cook eggplants until golden on both sides (around 7-9 minutes). Transfer on paper towels and season with salt.
Fry pork pieces for 5 minutes. Add pork seasoning, garlic, salt, pepper and tomato paste. Add some basil leaves and cover everything with tomato sauce. Cook for 15 minutes.
Pour pork sauce on top of the eggplants and cook over the low heat for 15 minutes more.

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