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. ---------------------------------------------------------------------------
Nutrition
Ingredients
