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

PORK AND EGGPLANT STEW
(CARNE DE CERDO GUISADA CON BERENJENA)

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

Heat the olive oil in a large skillet. Brown the pork. Add the water or stock, tomato sauce, recaito, and bay leaves, and bring to a boil.

Reduce the heat to a simmer and cook, covered, for 40 minutes.

Add the eggplant, salt, and pepper. Continue cooking, covered, for another 20 minutes.

Servings: 6