Pork Roast Ratatouille


Makes 4 servings


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


  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.

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