- 1 kg pork shoulder
- 3 Tbsp olive oil
- 1 onion
- 1 cup dry red wine
- 1 kg fresh ripe tomatoes or 500 gr tinned
- 1 kg eggplants
- 1 kg potatoes
- 500 gr red peppers
- 1 cup finely chopped parsley
- Salt and pepper
- Chili pepper (optional)
- Vegetable oil for frying
Cut the meat into smaller pieces. Use a frying pan to brown the meat in the olive oil.
Add the chopped onion and cook until translucent.
Then add the wine and cook for 5 minutes.
Finally add the tomato sauce, the chopped parsley, salt, pepper and the chili pepper if you desire. Add two cups of water and bring to boil. Reduce the heat, cover and cook until the meat is tender for about an hour and a half. Then remove the meat from the heat.
Meanwhile, cut the eggplants into cubes and season with salt. Let them sit until you can see the liquid coming to the surface, 20-30 minutes.
Cut the potatoes into cubes, too.
Cut the red peppers into stripes.
Heat plenty of vegetable oil in a frying pan and fry the eggplants for 5 minutes. Remove from the pan and drain on absorbent kitchen paper.
Continue frying with the potatoes and the peppers, no more than 5 minutes each.
In a baking dish with a lid, add the meat pieces and the vegetables. Season with salt and pepper and cover with the tomato sauce. Bake for 45 minutes in a preheated 180℃ oven.