Binagoongang Talong

(pic:ctto)

Ingredients

cooking oil
3 large eggplant, stems trimmed and cut into cubes
1 small onion, peeled and sliced thinly
2 cloves garlic, peeled and minced
½ pound pork butt or belly, cut into 1-inch cubes
2 tablespoons shrimp paste
1 large tomato, chopped
1 cup water
1 teaspoon sugar
1 chili pepper

salt and pepper to taste

Instructions

1. In a skillet over medium heat, heat about 2 tablespoons of the oil. Add eggplant and cook until lightly browned. Remove from pan.

 
2. In the skillet, heat about 1 tablespoon of oil. Add onions, garlic and tomato, cook until limp. Add pork and cook until lightly browned.

3. Add shrimp paste and cook, stirring regularly, until it darkens and pork begins to render fat.  

4. Add water, sugar and chili peppers. Lower heat, cover and cook until pork is fork-tender. Add eggplant and continue to cook until liquid is reduced. Season with salt and pepper to taste.