Pork Pot Roast With Eggplant (Aubergine)

Name: Pork Pot Roast With Eggplant (Aubergine)
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters pitted black olives, quartered; 1 Tbsp rinsed capers; 473 milliliters chicken broth; 118 milliliters dry white wine; 1 large eggplant, peeled and diced; 2 Tbsps chopped fresh parsley; 4 garlic cloves, minced; 1 onion, diced; 2 teaspoons oregano; 1 red pepper, diced; 8 servings salt and pepper; 57 grams tomato paste; 710 milliliters crushed tomatoes; 1 kilograms lean pork roast or veal roast, seasoned with

Pork Pot Roast With Eggplant (Aubergine) is a gluten free, dairy free, and primal main course. This recipe makes 8 servings with 311 calories, 35g of protein, and 13g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes. If you have tomato paste, parsley, chicken broth, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.