Pork and Eggplant Stew (Carne de Cerdo Guisada con Berenjena)

2 tablespoons olive oil
2-1/2 pounds boneless pork roast, diced
1/2 cup Basic Recaito (Sofrito)
1 cup tomato sauce
2 to 2-1/2 cups water or beef stock
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 1-pound eggplant, peeled and diced

Heat the olive oil in a large skillet. Brown the pork. Add the recaito, tomato sauce, liquid, 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.