Ingredients (4 servings)
700 g of pork loin
3 aubergines
4 potatoes
400 g of diced tomato
4 cloves garlic
2 onions
Oil
Vinegar
Parsley
Preparation:
Peel the garlic and crush it with the garlic press.
Pour 4 tbsp. of vinegar in a bowl and add the crushed garlic. Mix well.
Wash the parsley and chop it.
On your kitchen board, cut the pork in dice, then put the pieces into the bowl of vinegar to marinate for 30 minutes.
Wash and cut eggplant into dice.
Peel the potatoes, wash them and then cut them into dice.
Put some oil in a frying pan and heat up.
Sauté the pork.
Peel the onions and chop them with a knife, add them to the pork pieces into the pan.
A few moments later, add the tomato dice, 150 ml of water, the parsley, the eggplants and the potatoes.
Add salt and pepper and mix thoroughly.
Let the preparation cook for 1 hour.
Feel free to add some water if necessary.