Pork Roast Ratatouille the Editors of Publications International, Ltd.
Makes 4 servings
|1||cup chopped eggplant|
|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|
- 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.
Check out more recipes for French