PORK AND EGGPLANT STEW RECIPES

Name: Pork Pot Roast With Eggplant (Aubergine)
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8-10 serving(s)
Ingredients: 3 lbs lean pork roast or 3 lbs veal roast, seasoned with; salt and pepper; 3 cups crushed tomatoes; 2 ounces tomato paste; 2 cups chicken broth; 1/2 cup dry white wine; 4 garlic cloves, minced; 1 red pepper, diced; 1 onion, diced; 1 large eggplant, peeled and diced; 1 tablespoon rinsed capers; 1/4 cup pitted black olives, quartered; 2 teaspoons oregano; salt and pepper; 2 tablespoons chopped fresh parsley

PORK POT ROAST WITH EGGPLANT (AUBERGINE) RECIPE - FOOD.COM

Pork Pot Roast With Eggplant (Aubergine) Recipe - Food.com image

The eggplant just melts away just like the meat!!!!!!!!! You can use beef,veal and or chicken! You can also make this on the stove top or in a crock pot. Top it with Grated Cheese!!!!!

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs lean pork roast or 3 lbs veal roast, seasoned with
salt and pepper
3 cups crushed tomatoes
2 ounces tomato paste
2 cups chicken broth
1/2 cup dry white wine
4 garlic cloves, minced
1 red pepper, diced
1 onion, diced
1 large eggplant, peeled and diced
1 tablespoon rinsed capers
1/4 cup pitted black olives, quartered
2 teaspoons oregano
salt and pepper
2 tablespoons chopped fresh parsley

Steps:

Trim fat from pork and brown on all sides in a dutch oven.
Combine remaining ingredients And bake in a 325 degree oven for 4 hours.
Skim any fat and serve with your favorite pasta.

Nutrition Facts : Calories 146.9, FatContent 3.5, SaturatedFatContent 0.9, CholesterolContent 46.1, SodiumContent 348.6, CarbohydrateContent 9, FiberContent 3.4, SugarContent 4, ProteinContent 17.4

BRAISED EGGPLANT, PORK AND MUSHROOMS RECIPE - NYT COOKING

Braised Eggplant, Pork and Mushrooms Recipe - NYT Cooking image

The honest, straightforward cuisine of the Hakkas, a nomadic people dispersed all over China, may be thought of as a country cousin of Cantonese. Dishes from the Hakka diaspora may not have the distinction or impact of those from Sichuan, but because they’re interpreted broadly (note the addition of ketchup in many versions of pork and pineapple in the United States), they’re fun, and they’re easy to cook. This simple recipe for braised eggplant with pork and mushrooms, adapted from "The Hakka Cookbook: Chinese Soul Food From Around the World" by the food writer Linda Lau Anusasananan, is one such dish. Be sure to use small Asian or globe eggplants as they're more likely to keep their color and shape, and if you like more sauce, double it up.

Provided by Mark Bittman

Total Time 30 minutes

Yield 2 to 3 main-dish servings

Number Of Ingredients 12

Ingredients

12 ounces Asian eggplant or globe eggplant
3 tablespoons Chinese rice wine (Shaoxing) or dry sherry
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon black vinegar orbalsamic vinegar
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
6 to 8 ounces ground pork
2 tablespoons minced garlic
2 dried small hot red chilies, sliced
3 ounces enoki mushrooms, trimmedof ends, rinsed and separated
1/3 cup chopped cilantro

Steps:

Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into 1/2-inch-thick wedges. If using globe eggplant, cut into 1/2-inch cubes. In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water.
Place a wok or a large frying pan over high heat. When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread. Add the pork, and stir-fry until it has broken into small chunks and is lightly browned, 3 to 5 minutes. Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes. 3. Add the water mixture. Bring to a boil. Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes. Stir in the mushrooms, and remove from the heat. Transfer to a serving bowl and sprinkle with cilantro. Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.

Nutrition Facts : @context http//schema.org, Calories 359, UnsaturatedFatContent 16 grams, CarbohydrateContent 19 grams, FatContent 24 grams, FiberContent 5 grams, ProteinContent 15 grams, SaturatedFatContent 6 grams, SodiumContent 631 milligrams, SugarContent 10 grams, TransFatContent 0 grams

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