3 tablespoons olive oil, divided (more if needed)
1 large eggplant or 2 medium, about 1 pound, cut in 3/4-inch cubes
3 bulb onions, cut in 1/2-inch slices or chunks
1/2 teaspoon salt, divided
1 pound boneless pork, such as loin or sirloin chops, in 3/4-inch cubes
3/4 cup dry white wine or chicken broth
4 Melrose peppers (or other small, sweet pepper), sliced lengthwise in thin strips
1 tablespoon chopped, fresh oregano or chives

In a large skillet, heat 2 tablespoons of the olive oil; add the eggplant and onions. Season with 1/4 teaspoon of the salt; cook, stirring often, until vegetables begin to soften, for 10 minutes. Transfer vegetables to a bowl.

Add remaining 1 tablespoon olive oil to skillet. Add the pork and cook, stirring as needed, until all sides begin to color, for 5 minutes. Return eggplant and onion to skillet; add the wine. Reduce heat to a simmer. Cook, covered, just until pork is tender and cooked through, for 3 to 5 minutes. Season with remaining salt. Transfer all to a bowl.

Add pepper strips to skillet and increase heat to medium-high. Cook, stirring, until just beginning to soften, for 1 to 2 minutes. (Peppers should remain crisp.) Stir peppers with the oregano into pork and vegetables. Serve over rice.

Makes 4 servings.