Usuba
Italian-Style Eggplant Stew
A hearty stew with eggplants, pork, and tomatoes. The dish is prepared with tail fat, aromatic basil, and chili pepper. Perfect as a main course with a side dish or as a standalone meal.
- Total
- 30 min
- Standard serving
- 298 g
Ingredients
Total 10
Instructions
- 1
Step 1
Cut the eggplant into pieces approximately 3×3 cm. Soak in water so the vegetable absorbs moisture and absorbs less fat when frying.
- 2
Step 2
Finely chop the fat tail, place it in a pan and render the fat. Add pork cut into 3×3 cm pieces and fry until golden brown.
- 3
Step 3
Drain the water from the eggplants, coat the pieces in flour. Fry in vegetable oil until golden brown and add to the meat.
- 4
Step 4
Slice the onion and carrot into thin slices. Fry in vegetable oil and add to the eggplant and meat.
- 5
Step 5
Cut cherry tomatoes in half, place on a pan and simmer until sauce forms. Add tomato sauce to the stew. Add chopped basil leaves and chili pepper cut in half. Pour water up to the middle of the mixture.
- 6
Step 6
5 minutes before the dish is ready, add dry red wine, salt and pepper to taste. Bring the stew to readiness.
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