Pork stew with eggplant, potatoes and red peppers
Method of preparation
The pork is dried and cut into medium-sized pieces. The potatoes are peeled, washed and cut into large cubes.
Wash the eggplant and cut it into relatively large pieces. If it is a more bitter variety, you can sprinkle it with a little salt beforehand, let it sit for about 15 minutes, and then rinse and dry it.
Peel the onion and cut into large half-moons. Peel the carrot and cut into rounds. Remove the stems and seeds from the red peppers and cut into larger pieces.
Place the pork, onion, carrot, peppers, eggplant, and potatoes in a deep saucepan. Add the dried vegetables, red pepper, black pepper, bay leaf, and oil.
Pour in about 700 ml of water, or enough to almost reach the level of the ingredients. Place the pot on the stove and heat until the dish boils. Once boiling, reduce the heat to low.
The dish is allowed to simmer slowly under a lid for about 60-75 minutes, stirring gently from time to time.
When the meat becomes tender and the potatoes and other vegetables are completely soft, the dish is salted to taste.
If the sauce is too thin, the last 10-15 minutes can be cooked without a lid to reduce naturally.
Turn off the heat and let the pork rest for about 10 minutes. Finally, sprinkle with finely chopped fresh parsley.
Pork with potatoes is served warm, with each serving containing meat, potatoes, vegetables, and the aromatic sauce.
It is suitable with fresh bread, chili pepper or a seasonal salad. The remaining dish can be stored in a well-closed container in the refrigerator for up to 2-3 days.
For more mouth-watering pork dishes, try the tender pork with peas and potatoes in a casserole, the homemade pork with green beans and potatoes in a pot, and the aromatic pork and potato casserole for a warming meal.
