Pork Pot Roast With Eggplant (Aubergine) |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 10 |
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The eggplant just melts away just like the meat!!!!!!!!! You can use beef,veal and or chicken! You can also make this on the stove top or in a crock pot. Top it with Grated Cheese!!!!! Ingredients:
3 lbs lean pork roast or 3 lbs veal roast, seasoned with |
salt and pepper |
3 cups crushed tomatoes |
2 ounces tomato paste |
2 cups chicken broth |
1/2 cup dry white wine |
4 garlic cloves, minced |
1 red pepper, diced |
1 onion, diced |
1 large eggplant, peeled and diced |
1 tablespoon rinsed capers |
1/4 cup pitted black olives, quartered |
2 teaspoons oregano |
salt and pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. Trim fat from pork and brown on all sides in a dutch oven.
2. Combine remaining ingredients And bake in a 325 degree oven for 4 hours.
3. Skim any fat and serve with your favorite pasta.
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