Pork Pot Roast With Eggplant (Aubergine) - cooking recipe

Ingredients

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

Preparation

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