Easy Pork Roast & Ratatouille: A Flavorful One-Pan Meal

INGREDIENTS

1 cup chopped eggplant 1 teaspoon salt 1 teaspoon olive oil 1 cup chopped zucchini 1/2 cup chopped red bell pepper 1/2 cup chopped fresh tomato 1/2 teaspoon black pepper 8 ounces roast pork, cubed

PREPARATION:

1. Place eggplant in colander and sprinkle with salt. Place oil, zucchini, bell pepper and tomato in nonstick skillet over low heat. Cook and stir 5 minutes. Rinse eggplant and blot with paper towel. Add to skillet with black pepper. Cook 5 minutes. Add pork to skillet. Cover and cook until eggplant is tender, 10 to 12 minutes.

This recipe appears in: French