Pork Pot Roast With Eggplant (Aubergine)

Submitted by Rita1652

"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!!!!!"

 

• Ready In: 4hrs 15mins
• Ingredients: 15
• Serves: 8

ingredients

• 1360.77 g lean pork roast or 1360.77 g veal roast, seasoned with
• salt and pepper
• 709.77 ml crushed tomatoes
• 56.69 g tomato paste
• 473.18 ml chicken broth
• 118.29 ml dry white wine
• 4 garlic cloves, minced
• 1 red pepper, diced
• 1 onion, diced
• 1 large eggplant, peeled and diced
• 14.79 ml rinsed capers
• 59.14 ml pitted black olives, quartered
• 9.85 ml oregano
• salt and pepper
• 29.58 ml chopped fresh parsley

directions

1. Trim fat from pork and brown on all sides in a dutch oven.
2. Combine remaining ingredients And bake in a 325 degree oven for 4 hours.
3. Skim any fat and serve with your favorite pasta.

Reviews

[Lucky in Bayview]

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.

 

[Bratalli]

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.

 

[paula146]

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!!!!!

 

[RedVinoGirl]

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!

 

[CaramelPie]

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.