Eggplant Stew with Pork
|Boneless pork||1 Pound, cut into 3/4 inch cubes|
|Smoked ham||1⁄4 Pound, cut into small pieces|
|Eggplants||2 Pound, cut into 1 inch cubes (3 small size)|
|Green peppers||2 , halved, seeded, deribbed and cut into small pieces|
|Onions||2 , cut into small pieces|
|Tomatoes||2 , peeled, seeded and cut into small pieces|
|Water||1⁄4 Cup (4 tbs)|
Fry the pork cubes and ham lightly in the lard, add the peppers and onions and, a few minutes later, the tomatoes.
Cook for about five minutes and stir in the water, eggplants and salt to taste.
Cover and cook over low heat for about 45 minutes or until the pork is tender.