Pork and Eggplant Name: Nathalie Alcantara Base: Fort Drum NY Recipe: 2 tablespoons olive oil 2-1/2 pounds boneless pork roast,diced 1/2 cup Basic Recaito 1 cup tomato sauce 2 to 2-1/2 cups water or beef stock 2 bay leaves 1 teaspoon salt 1/2 teaspoon black pepper 1 1-pound eggplant,peeled and diced Heat the olive oil in a large skillet. Brown the pork.Add the recaito,tomato sauce, liquid,and bay leaves,and bring to a boil. Reduce the heat to a simmer and cook, covered, for 40 minutes. Add the salt, pepper, and eggplant. Continue cooking, covered, for another 20 minutes.