Name: Caponata-Inspired Pork
Cook time: 6 h
Yield: 8
Ingredients: _ cup (125ml) extra virgin olive oil; 1.5kg pork scotch fillet, cut into 5cm pieces; 1 large eggplant (650g), cut into 4cm pieces; 8 eschalots (200g), peeled; 4 trimmed celery stalks (400g), chopped; 6 large Roma tomatoes (540g), chopped; 2 tbsp tomato paste; _ cup (65g) drained baby capers; _ cup (35g) golden raisins; _ cup (80g) Sicilian green olives; 2 tbsp red wine vinegar; 3 cups (750ml) chicken stock; your favourite pasta and finely chopped flat-leaf parsley, to serve

VMG Recipes