Eggplant and Pork Stew

Serve over rice or bulgar

Yield:
Serves 6 persons
Category:
Pork
Cuisine:
Lebenese

INGREDIENTS:

  • 2 tablespoons butter
  • 1 1/4 pounds pork shoulder (you can also use lamb)
  • 2 eggplants, peeled and chopped
  • 2 large tomatoes, chopped
  • 1 cup tomato sauce
  • 2 large onions, chopped
  • 1 red bell pepper, diced
  • 2 green / yellow bell peppers, diced
  • 8 cloves garlic, chopped finely
  • 1/2 cup water or white wine
  • 1 teaspoon allspice
  • 1 teaspoon Italian herb mixture (Oregano, Thyme etc. )
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

DIRECTIONS:

  1. In a large dutch oven, melt the butter over medium heat, and brown the meat on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
  2. Add the tomato sauce, Italian herbs and wine into the dutch oven.
    Season meat mixture with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water/wine as necessary to keep the ingredients moist.

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