Pork Pot Roast With Eggplant (Aubergine)

Pork Pot Roast With Eggplant (Aubergine) created by The Pantry Elf

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
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Rita1652
Contributor
@Rita1652
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"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!!!!!"
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  1. candischubb
    I didnt add the capers but put in lots of crushed red peppers. It tasted AMAZING! Like something I would get at a fancy restaurant. We will be making this again!
    Reply
  2. 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.
    Reply
  3. The Pantry Elf
    Pork Pot Roast With Eggplant (Aubergine) Created by The Pantry Elf
    Reply
  4. The Pantry Elf
    Pork Pot Roast With Eggplant (Aubergine) Created by The Pantry Elf
    Reply
  5. The Pantry Elf
    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!
    Reply
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