Heat the oil in a cooking pot.
Pan fry the sliced eggplants for 3 minutes per side. Remove the fried eggplants and place in a plate. Set aside.
On the same pan, add the garlic, tomato, and onion. Saute for 5 minutes or until both onions and tomatoes are soft.Note: add more cooking oil if needed.
Add the pork slices in. Cook until the color of the pork turns light brown.
Pour-in the beed broth. Let boil. Cover and simmer for 45 to 60 minutes or until the pork is tender.
Add the shrimp paste. Stir and cook in low to medium heat for 3 to 5 minutes. Note: there should still be some liquid in the pot. If the pot is almost dry, add 1 cup of beef broth.
Add the fried eggplant.
Tranfer to a serving plate.
Serve. Share and enjoy!