Pork Pot Roast With Eggplant (Aubergine) Recipe #50610
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!!!!!
by ~Rita~
4¼ hours | 15 min prep
SERVES 8 -10
- 3 lbs lean pork roast or 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
- Trim fat from pork and brown on all sides in a dutch oven.
- Combine remaining ingredients And bake in a 325 degree oven for 4 hours.
- Skim any fat and serve with your favorite pasta.
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5 stars