Stewed pork with eggplant and tomatoes
To prepare stewed pork with eggplant and tomatoes, prepare the necessary ingredients from the list.
Rinse the meat under running water and pat dry with paper towels. Place the meat on a cutting board and cut into 2.5-3 cm thick pieces.
Heat vegetable oil in a frying pan, add the meat, and fry until golden brown. Then season the meat with salt, spices, and onion, sliced into half or quarter rings.
Add a glass of hot water from the kettle to the pan, add the bay leaf and peppercorns. Cover the pan with a lid, reduce the heat, and simmer for 30 minutes.
Remove the stems from the eggplants and cut into 5 mm thick half-circles.
Remove the stems from the tomatoes and cut into slices.
Add eggplants and tomatoes to the pan with the meat and cook for 10-15 minutes, add salt and chopped garlic.
Let the finished dish sit under the lid, then serve the stewed pork with eggplant and tomatoes.
Bon appetit!
