Sautéed Eggplant And Pork In Tomato Sauce On Rice - cooking recipe

Ingredients

2 tablespoons olive oil
1 large eggplant (sliced)
1/2 large onion (diced)
1 lb thinly sliced pork, strips (shabushabu-style pork works best)
1 tablespoon tomato paste
1 tablespoon minced garlic paste
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon white pepper
1 teaspoon soy sauce
1 teaspoon brown sugar
1 (15 ounce) can whole tomatoes, with liquid (broken apart in can with knife)
1 (15 ounce) can tomato sauce
cooked rice
grated parmesan cheese
fresh parsley sprig

Preparation

Saute eggplant in olive oil on medium heat until slightly translucent.
Add onion and pork, stirring until the meat is lightly browned.
Stir in tomato paste, garlic, oregano, basil, pepper, soy sauce, brown sugar, tomatoes, and tomato sauce.
Bring to a gentle boil, then turn down heat and simmer for at least 15 minutes.
Place a thin layer of rice on serving plate.
Ladle eggplant mixture on top.
Sprinkle with Parmesan and garnish with parsley sprig.