Easy Eggplant and Tomato Keema Curry

• 200 grams Ground pork
• 1 Onion
• 3 Eggplants (slim Japanese type)
• 1 tsp Grated garlic
• 1 tsp Grated ginger
• 1 Olive oil
• 200 ml Water
• 1 Bay leaf
• 1 can Canned tomatoes
• 1 Consomme Soup stock cube
• 3 pieces Ready-made curry roux
• 1 Seasonings (Japanese Worcestershire-style sauce)
• 1 Your favourite spices
• 1 dash Salt and pepper

1. Mince the onion.
2. Cut the eggplants vertically into 4, then cut into 1 cm pieces.
3. Heat olive oil in a pot, and add garlic and ginger.
4. Add the minced onion and stir-fry.
5. When oil is evenly absorbed to the pan contents, add the ground meat, lightly sprinkle with salt and pepper, and continue stir-frying.
6. When the colour of the ground meat starts to change, add eggplants, and briefly stir-fry.
7. Add all the ingredients.
8. Simmer for about 10 minutes until thickened while skimming off the scum.
9. Add your favourite spices or seasonings, then it's done.
10. Grated cheese makes the dish delicious!
11. !
12. This vegetable-filled dry curryis also recommended.

ground pork, onion, eggplants, garlic, ginger, olive oil, water, bay leaf, tomatoes, cube, curry roux, favourite spices, salt

Taken from cookpad.com/us/recipes/169219-easy-eggplant-and-tomato-keema-curry (may not work)