Boil and simmer meat with vinegar and water in a pot. add salt and pepper. cook until tender. separate meat and stock.

saute onions and garlic until fragrant. add the bagoong alamang and make sure to cook through.

add the chopped tomatoes and stir. add the fish sauce. add the meat and a few tablespoons of the stock. add the sugar. stir well and cover. simmer for 10 minutes.

adjust seasoning. stir to mix well. top with eggplants and chilies. cover again and simmer for 10 more minutes.

plate and serve hot.