Pork with Eggplant, Bell Pepper and Zucchini Sauté

Ingredients

• Pork150 g
• Eggplant1 cup (90 g)
• Zucchini1/4 count (50 g)
• Oil1.5 tablespoon (15 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need to marinate the chopped eggplants in salt for 10 minute. Then wash and drain.

2. 2

   Step 2

   Place a pan over high heat. In the meantime, add salt and pepper to the pork.

3. 3

   Step 3

   Once heated, pour 1/3 of the oil and add the beed. Cook for 4 minutes over medium heat. Remove and set aside.

4. 4

   Step 4

   Separately, cut the vegetables into small pieces and add to the previously heated pan with the remaining oil.

5. 5

   Step 5

   Add a pinch of salt and stir-fry for 5-7 minutes over medium heat.

6. 6

   Step 6

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork with Eggplant, Bell Pepper and Zucchini Sauté can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.