Pork Pot Roast With Eggplant (Aubergine)

From: Bratalli

On Sep 7, 2009

This was very good. The flavors are excellent. I used a pork loin and baked it for 3 hours....it shredded up but that's ok because it worked well over elbows and was really terrific.

From: Chef #1117779

On Apr 30, 2009

Excellent! I used pork tenderloin about 3 pounds ,did it on top of the stove and should have reduced the time to only three hours/ three and a half because the meat fell apart and those that ate it would have prefered it to have held together more. NO COMPLAINTS on the flavor it was GREAT!!!!!

From: Heather U.

On Jul 30, 2004

Oh boy, oh boy! RitaL posted a link to this recipe in response to a request on the board for eggplant recipes. As soon as I saw it, I knew I just had to make it. Thought I'd do it this weekend, but just couldn't wait, and darnit I'm glad I didn't. This is really wonderful. I chopped my pork into cubes, which turned this into a wonderful stew. Used half white wine, and half broth because I love to cook with wine...such a heady taste and smell. Kalamata olives were perfect for this dish. Recommend salting the cubed eggplant and letting it drain for 30 minutes or so prior to adding it in-- gets rid of bitterness. Great flavors, went perfectly with Cheddar Cheese Bread #96562 by MaryAlice for dinner tonight. Thanks so much, RitaL! (P.S. I didn't peel my eggplant, and it was great-- gives added color, flavor, and nutrients.)

From: bluemoon downunder

On Jul 20, 2005

A fabulously flavoursome recipe and the meat was just SO tender. I went with the crock pot option and cooked a 3 pound lean pork pot roast for about eight hours, on high for the first two hours, then on low. I included all the ingredients listed, but because I was using my large crock pot I increased the quantities of all the vegetables. I didn’t peel the two eggplants I used, nor did I salt them, and the eggplant and all the other vegetables were just SO delicious. About half way through the cooking, because there was clearly far too much liquid, I removed over half of it. It will be a wonderful base for my next soup! So, if you’re making this recipe in a crock pot, you’ll find that you will need considerably less liquid; and can easily increase the quantity of vegetables. Next time I make this, I’m intending to also add some sage. For me, the recipe made 12 generous servings, so several batches went into the freezer. Thank you, Rita L. I loved this recipe, and I shall be making it again.