Pork Pot Roast With Eggplant (Aubergine)

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.

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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!!!!!

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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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I was assigned to make an Italian meat for a supper club meeting. I tried this on my family, then at the supper club. It received rave reviews both times. We liked it cut up in chunks and served as a stew with no pasta. Thanks for a great recipe.

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I used a 4 lb. roast in a 4 qt. crockpot. As this was not really big enough, I used about 2 cups of the crushed tomatoes, only 1/2 cup of broth, no tomato paste and no red pepper (because I forgot to buy it). Used all else. I deglazed the skillet with the white wine. After about 7 hours on low it was perfect - I cubed it, taking my cue from the photos. Really, really good. It was even more excellent the next day. I have frozen the leftovers and am looking forward to enjoying this later on.

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

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Delicious way to make a pork Roast, espically when you like eggplant as much as we do. The combomation of tomatoes, capers, olives, wine,and etc was great. This recipe is a keeper. Thank you Rita.

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I have this cooking in the crockpot right now, and it smells soooo good! I have to go to school, but I snuck a taste because I couldn't wait to try it, and it's yummy! I used a 4lb. pork roast, kalamata olives, and white wine. Also, per the suggestion of other reviewers, I cut down on the liquids since I'm cooking it in the crockpot, and left the eggplant unpeeled. Thanks for the great recipe, Rita!

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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)

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Very, very nice!

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This dish was fabulous. I added fresh mushrooms to it and shredded the meat after about 3 1/2 hours, returing it to the pot. I served it over rice...we loved it!

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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.

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This is so good.We are new to eggplant; we loved it. I made it with a pork loin; did not have white wine but...did not need it; a great combination.I made mine in the slow cooker.Thank you so much! Rita

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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!

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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.

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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.

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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!

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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!!

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Made this with a lean Pork roast and it was wonderful. I actually needed a recipe I could start and cook in the crockpot, and this worked wonderfully. Love the fact that it didn't taste like the normal crockpot meal!!!

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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.

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