See Also: Pork Roast Ratatouille(recipes)
Pork Roast(recipes)
Pork Roast Landaise(recipes)
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Roast Pork with Tart Cherries(recipes)
Apple Stuffed Pork Loin Roast(recipes)
Pork Roast with Dijon Tarragon Glaze(recipes)
Pork Roast with Dried Cranberries and Apricots(recipes)
Celeriac and carrot rosti with roast pork(recipes)
Roast Pork Fillet on Mustard Mash(recipes)

Pork Roast Ratatouille (recipes)




Yield: Makes 4 servings



Ingredients:



1cup chopped eggplant

1teaspoon salt

1teaspoon olive oil

1cup chopped zucchini

1/2cup chopped red bell pepper

1/2cup chopped fresh tomato

1/2teaspoon black pepper

8ounces roast pork, cubed









Preparation:





1.Place eggplant in colander and sprinkle with salt. Place oil, zucchini, bell pepper and tomato in nonstick skillet over low heat. Cook and stir 5 minutes. Rinse eggplant and blot with paper towel. Add to skillet with black pepper. Cook 5 minutes. Add pork to skillet. Cover and cook until eggplant is tender, 10 to 12 minutes.