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
Method:
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.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
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