Add the garlic, onion, tomatoes, oregano, bell pepper, bay leaf and paprika. Cook, stirring, often, until the vegetables start to soften.
Pour in the tomato sauce and bone broth.
Stir in the cranberries.
Bring to the boil, cover the pot, lower the heat and simmer for 20 minutes.
Taste the sauce. Add just enough salt and pepper to balance the flavors. How much salt depends on how salty the bone broth is. A quarter teaspoon of pepper should be enough unless you like the flavor of pepper to really stand out (I don't!), in which case, you are welcome to use more than a quarter teaspoon.
Cover the pan and continue simmering the pork for another 15 to 20 minutes. At this point, the sauce should have reduced considerably.
Add the eggplant, sweet potato cubes and peas. Stir. Simmer the stew, covered, for another seven to 10 minutes.
Give the sauce one last taste and add more salt and pepper, if needed, before serving.
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