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Pork and Eggplant Stew Recipe

Pork and Eggplant Stew Recipe

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  • 2 1/2 lb pork roast, diced
  • 1 lb eggplant, peeled and diced
  • 2 tbsp olive oil 
  • 1/2 cup recaito
  • 1 cup tomato sauce 
  • 2 cups beef stock
  • 2 bay leaves
  • Salt to taste
  • Pepper to taste



                  Heat the olive oil in a large skillet. Brown the pork. Add the recaito, tomato sauce, beef stock, and bay leaves, and bring to a boil. Reduce the heat to a simmer and cook, covered, for 40 minutes. Add the salt, pepper, and eggplant. Continue cooking, covered, for another 20 minutes.

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