Romantic Roast Pork With Italian Vegetables

• 1 kg scoth pork roast
• 1 eggplant
• 8 kalamata olives, pitted and sliced
• 60 ml olive oil
• 1 onion, rough chopped
• 400 g tomatoes
• 1 teaspoon sugar
• 2 tablespoons roughly chopped parsley
• salt & freshly ground black pepper

1. Preheat oven to 180 degrees centigrade.
2. Heat 1 Tbs of oil in a large frying pan over a high heat, then sear the pork roast and allow all the sides to lightly brown.
3. Remove pork and elevate on a rack in a baking dish.
4. Place in the oven and cook for 40 minutes or until cooked to your liking.
5. Cut the eggplant into small chunks and place into a collander.
6. Sprinkle liberally with salt and allow to stand for 10 minutes before rinsing and patting dry with kitchen paper towel.
7. Heat the remaining oil in a large frying pan over a medium-high heat and add the onion and eggplant, cook for 8 minutes and until the eggplant is slightly golden, stirring occasionally.
8. Reduce heat to low and add the tomato, sugar and the olives.
9. Stir to combine and cook for a further 10 minutes.
10. Just before serving add the parsley and season to taste.
11. Rest the pork, covered with foil, for 5-10 minutes before serving sliced with the vegetables.

pork roast, eggplant, olives, olive oil, onion, tomatoes, sugar, parsley, salt

Taken from www.food.com/recipe/romantic-roast-pork-with-italian-vegetables-109989 (may not work)