Pork and Eggplant Stew Recipe

Ingredients:

• 2 1/2 lb pork roast, diced
• 1 lb eggplant, peeled and diced
• 2 tbsp olive oil 
• 1/2 cup recaito
• 1 cup tomato sauce 
• 2 cups beef stock
• 2 bay leaves
• Salt to taste
• Pepper to taste

Procedure:

Heat the olive oil in a large skillet. Brown the pork. Add the recaito, tomato sauce, beef stock, and bay leaves, and bring to a boil. Reduce the heat to a simmer and cook, covered, for 40 minutes. Add the salt, pepper, and eggplant. Continue cooking, covered, for another 20 minutes.