Step 1

Cut each eggplant into 4 equal parts.

Step 2

Heat oil in a deep pan using medium heat and fry the sliced eggplants until they turn brown. Remove from heat and set aside.

Step 3

In the same pan, fry the pork belly until they are brown on the edges. Then add garlic and onion. Saute until limp and aromatic.

Step 4

Add the tomatoes and continue sautéing until they become tender and mushy.

Step 5

Add the shrimp paste and stir. Cook for a minute.

Step 6

Pour in water and bring to a boil. Add vinegar and allow to boil uncovered and without stirring.

Step 7

Lower heat and cover the pan with the lid. Let it simmer until pork is tender and the liquid is reduced to half.

Step 8

Add brown sugar and stir until dissolved. Add the cooked eggplants.

Step 9

Cook for 1 more minute, then turn off the heat.

Step 10

Transfer to a serving plate and garnish with chopped red chilis.