Eggplant and Ground Pork Curry

• 300 grams Ground pork
• 4 Eggplant (slim Japanese type)
• 1 Onion
• 2 Green peppers
• 1 piece Ginger
• 1 clove Garlic
• 15 grams Butter
• 3 tbsp Curry powder
• 3 tbsp Soy sauce
• 3 tbsp Japanese Worcestershire-style sauce
• 3 tbsp Ketchup
• 3 tbsp Sake
• 1 dash Salt and pepper
• 1 Grated cheese (Parmesan cheese)

1. Chop the eggplant into 1 cm cubes, soak in water, and drain.
2. Roughly mince the onion.
3. Mince the green peppers.
4. Stir-fry the minced garlic and ginger with the butter.
5. Add ground pork, onion, and green peppers, then continue stir-frying.
6. When the colour of the ground pork changes, add eggplant and continue stir-frying.
7. Add the seasonings in the listed order, and simmer while stirring.
8. When the flavour is absorbed, it's done.
9. Sprinkle on grated cheese to your liking.
10. Bonus: Carrot buttered rice (uncooked rice: 5 rice cooker cup - 900 ml).
11. Cook the rice with 80 g minced carrot, 25 g butter, and 1 tablespoon consomme soup stock granules.

ground pork, slim japanese type, onion, green peppers, ginger, clove garlic, butter, curry, soy sauce, sauce, ketchup, sake, salt, cheese

Taken from cookpad.com/us/recipes/171556-eggplant-and-ground-pork-curry (may not work)