Pork and Eggplant Stew (Carne de Cerdo Guisada con Berenjena)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons olive oil 2-1/2 pounds boneless pork roast, diced 1/2 cup Basic Recaito
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



1 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.

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