Eggplant Adobo

Ingredients

• 1 lb eggplant
• 2 tbsp sugar
• 1¼ tsp salt
• 1½ tsp black pepper
• 8 clove garlic
• 3 tbsp olive oil
• 4 oz ground pork
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 2 bay leaf
• 1½ cup water

Steps

1. Slice eggplant into 2-inch pieces. Toss with 1 tablespoon sugar, 1 teaspoon salt, and 0.5 teaspoon pepper; let sit for 20 minutes.
2. Thinly slice garlic. Heat olive oil in a Dutch oven, cook half the garlic until crisp, then remove and set aside. Season lightly with salt.
3. Add ground pork to the pot, season with 0.25 teaspoon salt, and cook until deeply browned. Remove pork, leaving fat in the pot.
4. Blot moisture from eggplant. In batches, cook eggplant in the same pot until lightly browned on all sides. Transfer to plate with pork.
5. Pour water into the pot, scraping up browned bits. Add remaining garlic, rice vinegar, soy sauce, bay leaves, 1 teaspoon pepper, and remaining 1 tablespoon sugar. Bring to a simmer.
6. Return pork and eggplant to the pot. Partially cover and simmer for 20-25 minutes, until eggplant is tender and sauce is reduced by half.
7. Taste and adjust seasoning with more salt, pepper, or sugar if needed.
8. Serve hot, garnished with crispy garlic chips.