Community Pick
Pork Pot Roast With Eggplant (Aubergine)
photo by The Pantry Elf
- Ready In:
- 4hrs 15mins
- Ingredients:
- 15
- Serves:
-
8-10
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
- 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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Reviews
-
This is such a delicious recipe.It couldn't have been easier to make. I did make some changes, I used boneless loin chops. I didn't brown them, I just put them in the crockpot. I also used Trader Joe's olive tapenade instead of capers and kalamata olives. Plus, I tossed in a bay leaf. It was so delicious. We really enjoyed the eggplant. I'm looking forward to making this as written. Thanks for sharing this recipe.
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VERY good! Very different from anything I've had before. Made this in the crockpot with a 2 pound pork tenderloin. I used the full amount of tomatoes, 1/2 can tomato paste, 1 cup chicken broth, LOTS of extra garlic and I threw in a bay leaf. Unfortunately, I didn't have a red pepper (not even the jarred kind) so I went without it and still thought it was EXCELLENT! I added extra capers, and also used kalamata's as my black olive choice. Served this over spaghetti and we LOVED it!! My mom even joked that she liked it so much she actually forgot to finish her glass of wine!! Now that's a rarity!! HA! My husband rated this a 4, my mom gave it a 10 and I gave it a 4.75. Easily rounds to a 5 and is something I will make again and again. There was no need to even pre-brown the meat. I took the tenderloins out and sliced them up and put them back in the sauce about 45 minutes before I served them. Added shredded parm on top - just lovely!!!! Thank you for such a tasty meal!
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey