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Pork Roast Ratatouille
Makes 4 servings
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Ingredients
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1
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cup chopped eggplant
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1
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teaspoon salt
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1
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teaspoon olive oil
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1
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cup chopped zucchini
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1/2
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cup chopped red bell pepper
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1/2
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cup chopped fresh tomato
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1/2
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teaspoon black pepper
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8
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ounces roast pork, cubed
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1. Place eggplant in colander and sprinkle with salt.
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2. Heat oil in large skillet. Add zucchini, bell pepper and tomato; cook and stir over medium heat 5 minutes.
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3. Rinse eggplant and blot with paper towel. Add to skillet with black pepper. Cook 5 minutes. Add pork to skillet. Cover and cook 10 to 12 minutes or until eggplant is tender.
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© Publications International, Ltd.
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