Pork Roast Ratatouille

by the Editors of Publications International, Ltd.

Browse the article Pork Roast Ratatouille

Yield: Makes 4 servings
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Ingredients:
1
cup chopped eggplant

1
teaspoon salt

1
teaspoon olive oil

1
cup chopped zucchini

1/2
cup chopped red bell pepper

1/2
cup chopped fresh tomato

1/2
teaspoon black pepper

8
ounces 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.





This recipe appears in: French