Pork Chop-Style Rolled Pork and Eggplant

• 2 Eggplants small Japanese type
• 200 grams Thinly sliced pork belly
• 1 Onion ( small )
• 1 packet Shimeji mushrooms
• 200 ml Water
• 4 tbsp Ketchup
• 4 tbsp Japanese Worcestershire-style sauce
• 4 tbsp Red wine
• 1 tbsp Sugar
• 1 Salt and pepper
• 1 for garnish Green beans, snow peas, etc

1. Remove the stems of the egg plants and cut into enough pieces to suit the amount of pork slices.
2. (1 eggplant makes about 6-8 rolls.)
3. Slice the onion into 1 cm slices, remove the stem of the shimeji mushrooms and tear into small sizes.
4. Wrap Step 1's eggplants in the pork.
5. Place the pork rolls in a frying pan with the joint sides down.
6. Turn the heat on to high and cook the meat without using oil.
7. Transfer to a plate.
8. Put the onions and the shimeji mushrooms into the frying pan from Step 4 and stir-fry until wilted.
9. Use the oil from the pork to fry the onions and mushrooms.
10. Return Step 4's pork-rolled eggplants to Step 5, then add the ingredients.
11. Bring to a boil, then simmer over medium heat for about 10 minutes.
12. Season with salt and black pepper.
13. Garnish with boiled green beans or snow peas if you have them and serve.
14. (This time, I stir-fried snow peas in butter.)

eggplants, pork belly, onion, packet, water, ketchup, sauce, red wine, sugar, salt, green beans

Taken from cookpad.com/us/recipes/151150-pork-chop-style-rolled-pork-and-eggplant (may not work)