Italian Pork Stew with Eggplant Recipe



Pork Stew with Eggplant


2 tbsp Extra Virgin Olive Oil 30 mL

1 lb lean,boneless pork, cubed 500 g

2 onions, sliced

1 can (28 oz/796 mL) San Marzano tomatoes

2 cups cubed peeled eggplant 500 mL

1 cup canned Pitted Olives, 250 mL sliced

salt and pepper


1• Preheat oven to 3 0 °F (180 °C).

2• Heat olive oil in a skillet over medium-high heat. Add pork and brown on all sides.Add onions and cook for

3• minutes.Season to taste with salt and pepper.

4• Transfer mixture to a casserole or baking dish with a cover. Stir in tomatoes and eggplant.Bake in oven about 1 hour.

5• Stir in black olives. Bake another 15 minutes and serve immediately. Swiss chard makes a nice accompaniment.

4 servings


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