Roast pork with eggplant red wine

Roast pork with red wine, eggplant and gnocchi… it’s a great Sunday meal! The good thing about it is that it only takes a little work! This is perfect because you (the woman) also want to enjoy Sunday. I love making dishes like this when my whole family is at the table, and it’s a little work for a lot of hungry mouths. You (woman) have time for one conference!

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Like roast pork with eggplant, red wine and gnocchi… it’s a great Sunday meal! The good thing about it is that it only takes a little work! It’s perfect because you also want to enjoy your Sunday. I love making dishes like this when my whole family is at the table, and it’s a little work for a lot of hungry mouths. This way one has time to cocktail!

For 4 people:
1 roast pork weighing about 1 kg

Infusion:
4 snuff
2 ketchup
6 garlic cloves, chopped
1 teaspoon hot pepper
Salt and Pepper
1st Rosmarin
1 Ast Thymian
6 tablespoons of olive oil

Mix all ingredients together then spread over the meat. Leave it to soak for at least two hours or overnight.
Then place the roast in an ovenproof dish and leave it in the oven at 180°C for 90-100 minutes. I converted the barbecue once.

For eggplant:
2 eggplant, cut into cubes
3 cloves of garlic, chopped
Rosemary
marjoram
Salt and Pepper
2 tablespoons olive oil
Some hot pepper
100 ml of red wine

Heat olive oil in a pot and fry garlic and eggplant. Season all well. Once the eggplant is browned, pour in the red wine. Leave it to simmer for about 20 minutes.

Serve everything with gnocchi. I served the herb butter with the meat.

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For 4 people:
1 roasted pork weighing about 1 kilo

Infusion:
4 tablespoons mustard
2 tablespoons ketchup
6 cloves of garlic, chopped
1 teaspoon chili flakes
Salt and Pepper
1 rosemary branch
1 branch of thyme
6 tablespoons of olive oil

Mix all the ingredients together and then brush the meat. Leave it soaked for at least two hours or overnight.
Then place the roast in an ovenproof dish and leave it in the oven at 180°C for 90-100 minutes. I converted the barbecue once.

For eggplant:
2 eggplant, cut into cubes.
3 cloves of garlic, chopped
Rosemary
marjoram
Salt and Pepper
2 tablespoons olive oil
Some hot pepper
100 ml of red wine

Heat olive oil in a pot and fry garlic and eggplant. Season all well. When the eggplant is cooked, add the red wine. Let it simmer for about 20 minutes.

Served with gnocchi. I served the herb butter with the meat.