Pork and Vegetable Stew


2 tablespoons oil
1 onion, peeled and chopped
1 green pepper, cored and chopped
2 pounds boneless pork, cubed
1 tablespoon chopped rosemary
5 ripe tomatoes, peeled and chopped
1/2 cup chicken stock
1 eggplant, peeled and cubed
Salt and pepper to taste
Chopped parsley


Heat oil in Dutch oven and saute onion and pepper until tender. Add pork and cook over medium heat, turning so all sides are brown. Add remaining ingredients except parsley, reduce heat, cover, and simmer 1 hour. (If stew becomes too watery after first half hour of cooking, simmer remaining half hour uncovered.) Garnish with chopped parsley.


Serves 4-6

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