In a pot, heat oil. Fry eggplant until lightly browned, turning on sides as needed. Remove from heat and set aside.
Add more oil to pot as necessary. Saute onions and garlic until fragrant. Add in pork cubes and continue to cook until browned and lightly toasted, stirring occasionally to prevent from burning.
Add in shrimp paste. Saute until shrimp paste slightly darkens in color.
Toss in tomatoes. Continue to cook until tomatoes are softened, squishing regularly with back of spoon.
Pour in vinegar. Allow to a slow boil for around 3 to 5 minutes. Pour in water. Stir in sugar. Add in chilies. Lower heat, cover and simmer until sauce is reduced and pork is fork-tender. When only about half a cup of juice is left, add in eggplant.
Adjust taste with salt and pepper as desired. Serve hot with steamed white rice and fried fish. You can always serve fried eggplants on the side, but I like mine tossed in with the dish while cooking, for the eggplant pieces to absorb all the binagoongan’s flavors.