Pork Pot Roast With Eggplant (Aubergine)

• 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

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

lean pork, salt, tomatoes, tomato, chicken broth, white wine, garlic, red pepper, onion, eggplant, capers, black olives, oregano, salt, parsley

Taken from www.food.com/recipe/pork-pot-roast-with-eggplant-aubergine-50610 (may not work)