Greek Roast Pork and Eggplant Stew

Substances:

• 2-3 lb Sirloin pork roast
• 1 Huge Eggplant..sharp as under
• 1 Huge onion chopped into med sized pieces
• 1 small onion, chopped
• 1 small catch toddler carrots, washed and drained
• 2 stalks celery, chopped
• 1 clean crimson bell pepper sliced into strips
• 4 cloves garlic, chopped
• 2 TBLS Basalmic vinegar
• 1 cup pork broth
• 1 14oz can diced tomatoes
• 1 TBLS Greek seasoning
• 1/2 tsp sunless pepper
• salt to style

Instructions:

1. Peel eggplant down the size, leaving stripes of peeling on. Crop into discs, salt generously and space between paper towels with something like a plate on top to support capture away excess moisture for on the least 20 minutes
2. Negate carrots in bottom of slow cooker. Add small onion, celery, roast, vinegar, garlic, pork broth.
3. Cook on low 4-5 hours till meat is tender. Or on excessive 2-3 hours.
4. Right during the best hour prepare eggplant (be aware notes above).
5. In a clean skillet pour couple TBLS Olive Oil and add onion and bell pepper. Saute on med-low heat till onions are practically clear.
6. Arrange eggplant on top of onion and peppers. Pour can of tomatoes over top, hide and simmer till eggplant is completed, about quarter-hour.
7. Capture Roast and carrots with a slotted spoon from cooker and add to eggplant mixture, gently tossing to combine. Salt and pepper to style.
8. You might perhaps perhaps well per chance merely add more Basalmic vinegar to eggplant, alongside with every other teaspoon of Greek seasoning. Attend over Rice.

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