How to make
Cut the pork into pieces and fry it in oil until it gets a nice tan. Remove it, add the butter and sauté all the chopped vegetables; the eggplant can be cleaned in advance and salted to remove its bitterness. Combine the vegetables and meat in the pot.
Add all the spices and mix well. Add some water and a little wine, put the lid on and put the stew in a pot to cook for about 1 hour and 30 minutes or until the meat is tender. Beat all the ingredients for the topping.
Remove the lid and pour it in the pot. Return the pot to bake for another 10-15 minutes.
