Eggplant with pork or beef fricassée - fricassée bringeles

Eggplant with pork or beef fricassée - fricassée bringeles

Ingredients:
1 kg pork spareribs
You can substitute the pork with other meats
2 tablespoons crushed garlic
2 large onions finely chopped
125 ml vegetable oil
1 1/2 kg eggplant
250 ml chicken stock
400 grams finely chopped canned tomatoes
1/2 teaspoon fresh cinnamon powder
1/2 teaspoon allspice powder
1/2 teaspoon fresh ground cloves
1 tablespoon red wine vinegar
4 tablespoons chopped parsley
100 ml dry sherry
salt and pepper to taste

Preparation:
Cut the pork (or other meat) into bite size pieces and mix with the garlic, onions, sherry, 1 tablespoon parsley, cloves, salt and pepper. Allow to marinate for 30 minutes or desirably overnight in the fridge.
Clean the eggplant and cut into bite size pieces. Season with salt and pepper to taste.
Heat the oil in a deep saucepan to simmering point. Add the marinated pork pieces and marinade into the pan. Stir thoroughly and cook until the pork pieces are fried to a golden brown colour. Be careful not to overcook.
Stir in the eggplant pieces with the pork. Mix gently the pork, eggplant and marinade, and stir at intervals to prevent the ingredients from burning. Cook the mixture until the eggplant start to cook and turn into a light golden colour. Remove from stove.
Transfer the pork and eggplant into a slow cooker.
Add the remaining ingredients and slow cook for five to six hours or until the sauce thickens to your preference. Stir gently once or twice to ensure even cooking.
If the sauce is too liquid, you can thicken the sauce by adding 1 teaspoon of corn flour dissolved in two tablespoons of water. Mix the cornflour into the mixture and gently mix without crushing the eggplant. Alternatively, you can uncover the slow cooker saucepan and allow the sauce to simmer until the sauce thickens to your preference. Wait for sauce to thicken and transfer into a warm serving dish. Decorate with a sprinkle of finely chopped parsley.
Serve on a bed of rice with a lettuce salad or with achard de legumes. Enjoy