Pork / Veal with Aubergines

1kg (approx 2lb) pork or veal.
olive oil
1 finely chopped onion
1kg (approx 2lb) aubergines
small glass white wine
1/2 kg (approx 1 lb) finely chopped tomatoes
2 or 3 cloves of garlic finely chopped
salt and pepper

Cut the meat into bite-sized pieces and brown them with the onions in olive oil.
Add the wine and continue cooking for a few minutes.
Add the tomatoes and garlic plus 2 cups of water.
Simmer gently for about an hour and a half.
Cut the aubergines and sprinkle with salt. Leave to one side for an hour.
Rinse the aubergines to remove the bitter liquid; drain and pat dry then fry quickly for a short time.
Add them to the pan of meat and simmer for another 10 minutes.