Pork Vegetable Skillet

• 1-1/2 pounds boneless pork loin chops, cubed
• 2 tablespoons olive oil, divided
• 3 cups cubed eggplant
• 1 medium zucchini, chopped
• 1 medium onion, chopped
• 1 cup fresh baby carrots, cut in half lengthwise
• 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 cup (4 ounces) sharp shredded cheddar cheese
• 1/4 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• Hot cooked fettuccine

1. Cook pork in a large skillet over medium heat in 1 tablespoon oil until browned; remove and keep warm.
2. In the same skillet, saute the eggplant, zucchini, onion and carrots in remaining oil until tender. Stir in the tomatoes, soup, cheese, water, salt and seasonings; add pork. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with fettuccine.

pork loin chops, olive oil, eggplant, zucchini, onion, fresh baby carrots, tomatoes, condensed cream, cheddar cheese, water, salt, oregano, marjoram

Taken from www.tasteofhome.com/recipes/pork-vegetable-skillet/ (may not work)