In a wok, heat 2 tbsp oil over medium heat.
Add eggplants and fry for about 5 minutes. Make sure both sides are cooked. Remove from wok and set aside.
In the same wok, add remaining 2 tbsp oil.
Add garlic, onions and tomatoes. Saute until onion is translucent.
Add pork belly and chilies. Cook until pork is cooked.
Add shrimp paste and combine with other ingredients. Cook for another minute.
Add water and vinegar. Let boil then cook for another 5 minutes.
Add fried eggplant and mix with rest of ingredients.
Add ground pepper and sugar. Cook for another minute.
Serve and enjoy!
Inspired by Panlasang Pinoy