Peel and cut up the eggplant and set aside. Season the beef with the onion, pimento pepper, chive, garlic, tomato and chadon beni (or green seasoning).
Heat pressure cooker over medium flame and add oil and sugar. Bring sugar to a golden colour and let it foam a bit.
Then add the seasoned beef and stir to coat evenly with the caramelized sugar. Let cook for 4 minutes. Then add 1 ½ cups of water, and pressure cook for 10 minutes.
Add the chopped eggplant and mix then add 1 ½ cups of water. Pressure cook for 7 minutes. Crush the eggplant and mix thoroughly Adjust salt and pepper to taste.
Serve hot over rice.