Stewed Eggplant In Tomato Sauce With Pork (Romanian Dish)
Stewed eggplant in tomato sauce recipe. Delicious fried eggplant slices cooked in tomato garlic sauce with pork.
Course Main Course
Cuisine Greek, Romanian, Turkish
Keyword eggplant, garlic, summer, tomatoes
Prep Time 35minutes
Cook Time 1hour40minutes
Total Time 2hours15minutes
3medium sized eggplants
3.3lbs(1.kg) ripe tomatoes
1.7lbs(800g) pork meat(shoulder, neck, belly)
salt and pepper(to taste)
vegetable cooking oil(as needed)
Rinse and peel the tomatoes. Cut them in small cubes, or grate them if you're in a hurry. Chop the onion and cut the pork meat in small pieces.
In a large enough pan pour 6 tbsp of cooking oil and color the meat, until golden brown. Put aside. In the same oil, saute the onion until lightly golden. Add the cubed tomatoes and let it simmer for about 10 minutes.
Season the sauce with salt and pepper, thyme and bay leaves. Add the meat and some hot water and let it cook on medium-low heat, partially covered. Stir from time to time and add more water if necessary. Cook for about 1 hour and 15 minutes, depending on the meat.
Meantime, fry the eggplants. Rinse, pat dry and slice the eggplants in 1/2 inch rounds. Coat the eggplant rounds in flour and fry them in a large non-stick pan on medium high heat until golden brown, about 2-3 minutes on each side.Add more oil to the pan as needed, because will be absorbed quickly. Drain the fried eggplant on a paper towel lined platter.
When the meat is cooked, add in the eggplant slices and the sliced garlic. Give them a quick gentle stir and let the flavors blend together for another 5 minutes. Turn off the heat and sprinkle with lots of freshly chopped parsley.