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Provençal Pork Tomato Stew with Olives and Eggplant
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 ½ pounds pork shoulder, cut into 1-inch cubes
  • 1 medium eggplant, cut into 1-inch cubes
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 28-ounce can crushed tomatoes
  • ½ cup pitted Kalamata olives
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup water

Instructions
 

  • Heat the olive oil in a large pot over medium-high heat. Add the pork cubes and brown them on all sides, about 6 to 8 minutes total. Remove the pork and set it aside.
  • Lower the heat to medium. Add the diced onion and cook until it softens, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
  • Return the pork to the pot. Add the crushed tomatoes, water, thyme, bay leaf, salt, and black pepper. Bring the mixture to a simmer.
  • Add the eggplant cubes and stir to coat them in the sauce. Cover the pot and simmer gently for 45 minutes, stirring once or twice.
  • Stir in the Kalamata olives and simmer uncovered for 10 more minutes. Taste and adjust salt or pepper if needed. Remove the bay leaf before serving.

Notes

Salt the eggplant cubes and let them sit for 15 minutes before cooking if you want to reduce any bitterness. The olives go in near the end so they stay plump instead of turning mushy. Leftovers reheat well the next day and the flavors deepen slightly in the fridge.
Course: Main Course
Cuisine: French
Equipment: Large pot, Cutting board, Knife