20 Reviews of Pork Pot Roast With Eggplant (Aubergine)

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.

From: Peter J

On Feb 18, 2006

Wow! Normally pork is not a real favorite of mine but this was incredible. I didn't peel the eggplant but otherwise followed the recipe using Kalamata olives and it was fantastic. I did find there was a little bit more liquid than required, so the only change I will make next time is to use one cup of a stronger chicken broth. Also won't bother pulling a knife out of the cupboard - this was so tender the meat just flaked away with a fork!

From: shimmerchk

On Apr 17, 2006

Fabulous! I used my crockpot and a pork tenderloin as it is what I had on hand and this is the first recipe I have made where the tenderloin fell apart as soon as I tried to transfer it to the serving platter! I peeled my eggplant and used two small ones, but with all the extra sauce I wish I had added one more. I even cut the liquid back by half and still had plenty of sauce and ended up putting the leftover sauce over pasta the next day and it was great! The only change I made was to add a bay leaf and a pinch of sugar to mellow out the acidity of the tomatoes. I also did not brown the meat at all. I assembled all the ingredients the night before and put it into the crockpot the next morning. 8 hours later it was cooked to perfection. I served this over rice and my whole family really enjoyed this meal and asked that I make it again.

From: BonnieZ

On Jun 20, 2006

Wow wow wow WOW. Did is say WOW? Following Ritas directions for oven baking left me with pork that was fall apart tender in a thick and robust sauce reminiscent of swiss steak-only better. The eggplant truly does just melt away into the sauce, which was a great benefit to me because DH has an aversion to eggplant. Because I only had greek olives on hand, I chose to use a dry bold red rather than white wine in the dish, and it worked beautifully. Thank you Rita for sharing the recipe, it is just superb.

From: ~Rita~

On Apr 2, 2003

Ohhh Yum~! I made this with a veal roast Out of this World!

From: katie in the UP

On Nov 2, 2005

Oh my goodness!!! This is a 10 star recipe!! I used Chef Kate's Big Fat Greek Salad (leftovers) #138716 which had the right ingredients...I used chicken tenderloins..and this was quick and fantastic!! I also used Greek Olives and roasted garlic! Thank you Rita!!

From: Drea D

On Mar 13, 2008

I crockpotted it for 8 hours, and it turned out beautifully. Used all ingredients except wine, red pepper, and I used just 1/4 cup broth. Served over orzo. Yum! Thanks, Rita! (Resubmitted review to include 5 stars)

From: Jarymac

On Jul 6, 2006

Awesome! Made in crockpot with sliced pork loin, which is what we use for pork chops. Didn't brown chops - didn't salt eggplant - wasn't bitter. Be sure to have some crusty bread to "sop" the sauce with!

From: Chef #510901

On Jun 13, 2007

This is not only great tasting, but it is also very easy to prepare. I served it over pappardelle and sprinkled with parm. This is a keeper of a recipe.