Farmhouse Recipe Dry Curry with Eggplant

• 200 grams Minced pork
• 2 Eggplant - small Japanese variety
• 100 grams Green pepper or red bell peppers
• 1 clove Garlic
• 1/2 tbsp Vegetable oil
• 1 Grated cheese
• 1 Hot cooked white rice
• 2 cubes Japanese curry roux
• 110 ml Water
• 1 tbsp Ketchup
• 1/2 tbsp Japanese Worcestershire-style sauce

1. Chop the eggplant into 1.5 cm pieces.
2. Soak for 5 minutes in water with pinch of salt, and then firmly squeeze out excess water.
3. Finely chop the green pepper, thinly slice the garlic and break up the curry roux into small pieces.
4. I used a frozen bell pepper mix.
5. It's very useful to have.
6. Heat vegetable oil and garlic in a frying pan and fry over medium heat.
7. Once the garlic is fragrant, add the minced pork and fry.
8. Once the meat has changed colour, add peppers and eggplant, and fry until soft.
9. Add the ingredients listed under A and simmer until the moisture has evaporated.
10. Place the mixture from Step 5 on top of cooked white rice, sprinkle grated cheese and enjoy.
11. The curry is quite strong, so mix well with the rice and enjoy.
12. It's more delicious if you add lots of cheese.

pork, green pepper, clove garlic, vegetable oil, cheese, white rice, cubes japanese curry roux, water, ketchup, sauce

Taken from cookpad.com/us/recipes/170841-farmhouse-recipe-dry-curry-with-eggplant (may not work)