Pork Stew with Tomato and Eggplant

Ingredients

• Pork Loin200 g
• Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Eggplant1 cup (90 g)
• Paprika Powder1 teaspoon (3 g)
• Parsley1 tablespoon (4 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Add salt and pepper to taste and cut the pork into medium pieces. In the meantime, heat half the oil in a pot over high heat.

2. 2

   Step 2

   Once heated, add the pork and brown all its sides for about 5 minutes. Remove and set aside.

3. 3

   Step 3

   At the same time, chop the onion, dice the tomato and slice the eggplant first and then cut into halves.

4. 4

   Step 4

   Add the remaining oil, heat and add the onion with the tomato. Stir-fry for 5-7 minutes.

5. 5

   Step 5

   Add the eggplant, pork loin, chopped parsley, paprika and, if necessary, some water.

6. 6

   Step 6

   Add salt and pepper to taste and cook over low heat for 10-15 minutes.

7. 7

   Step 7

   Once the vegetables and pork are tender, remove and serve immediately.

8. 8

   Step 8

   Optional: If you have more time, you can cook the stew over low heat for more time for better taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork Stew with Tomato and Eggplant can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.