Baked Pork and Big Purple Vegetables

• 12 lb eggplant, diced
• salt & freshly ground black pepper
• 2 tablespoons oil
• 2 onions, sliced
• 2 cloves garlic, crushed
• 1 lb ground lean pork
• 1 (14 ounce) can diced tomatoes
• 2 teaspoons sugar
• 1 vegetable stock cube
• 1 (8 ounce) can kidney beans, drained
• 1 (2 ounce) lb plain yogurt
• 3 eggs, beaten
• 3 ounces cheddar cheese, grated

1. Place the eggplant in a colander and sprinkle with salt.
2. Leave for 30 minutes.
3. Rinse and drain well.
4. Heat the oil in a non-stick frying pan and cook the onions and garlic for 4 minutes.
5. Add the pork and eggplant, fry for 10 minutes.
6. Add the tomatoes, sugar, crumbled stock cube, beans and seasoning.
7. Bring to the boil and simmer for 10-15 minutes.
8. Place in a large ovenproof dish.
9. Beat together the yogurt, eggs and half the cheese.
10. Pour over the meat, sprinkle with the remaining cheese and bake at 350F for 50 minutes.

eggplant, salt, oil, onions, garlic, ground lean pork, tomatoes, sugar, vegetable stock cube, kidney beans, yogurt, eggs, cheddar cheese

Taken from www.food.com/recipe/baked-pork-and-big-purple-vegetables-31671 (may not work)