long grain rice, cooked
Slice eggplant into 1 inch slices. Place on a thick layer of paper towles. Sprinkle generously with salt, turn over and sprinkle the other side. Let sit for 1 hour.
Rinse with cold water. Cut into cubes.
Cut pork in 1/2 inch cubes and sprinkle with flour.
Heat butter in skillet on Med heat.
Saute cabbage, eggplant and onion until a carmel color starts to form. Remove and set aside.
Heat oil in skillet on med-high heat.
Brown pork on all sides.
Add the cabbage mixture back to the pan.
Add the Rosemary, Thyme, Sage and garlic.
Drop the bouillon cube into the pan and add the water.
Cover and simmer until the pork is done.