Eggplant With Pork, Onions and Peppers

ready in: 35 minutes

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.


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
COUPON OF THE WEEK