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Pork and Eggplant Casserole
Cubes of pork shoulder braise in a simple onion and tomato sauce, then browned eggplant is laid on top for a final hour so it turns silky and soaks up the juices.
- YieldServes 5 to 6
- Hands-on55 min
- Total4 h 4 min
- Difficulty
Ingredients
- 1 kgpork shoulder, trimmed and cut into large cubes, trimmings of fat kept
- 60 mlcorn oil
- 1large onion, chopped
- 1 clovegarlic, crushed
- 500 gtomatoes, peeled and chopped
- to tastesalt
- to tasteblack pepper, freshly ground
- 2eggplants
- 1 tbspsalt, for salting the eggplant
To serve
- 2 tbspflat-leaf parsley, finely chopped
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