Chop the eggplant into 1 cm cubes, soak in water, and drain.
Roughly mince the onion. Mince the green peppers.
Stir-fry the minced garlic and ginger with the butter. Add ground pork, onion, and green peppers, then continue stir-frying.
When the colour of the ground pork changes, add eggplant and continue stir-frying.
Add the ☆ seasonings in the listed order, and simmer while stirring. When the flavour is absorbed, it's done. Sprinkle on grated cheese to your liking.
Bonus: Carrot buttered rice (uncooked rice: 5 rice cooker cup - 900 ml).
Cook the rice with 80 g minced carrot, 25 g butter, and 1 tablespoon consommé soup stock granules.
Story Behind this Recipe
I rearranged an eggplant curry recipe, which my friend taught me.
Even my kids who don't like eggplant ate this dish up.
This is easy, so there are no tips. Anyone will be able to cook it up. It's a little bit spicy, so you can reduce the amount of garlic, ginger, and curry powder, and add more ketchup for kids. You can also use pre-grated garlic and ginger from a tube.