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Baked Pork and Big Purple Vegetables

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“Remember those eggs you planted in the spring?”
READY IN:
1hr 40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the eggplant in a colander and sprinkle with salt.
  2. Leave for 30 minutes.
  3. Rinse and drain well.
  4. Heat the oil in a non-stick frying pan and cook the onions and garlic for 4 minutes.
  5. Add the pork and eggplant, fry for 10 minutes.
  6. Add the tomatoes, sugar, crumbled stock cube, beans and seasoning.
  7. Bring to the boil and simmer for 10-15 minutes.
  8. Place in a large ovenproof dish.
  9. Beat together the yogurt, eggs and half the cheese.
  10. Pour over the meat, sprinkle with the remaining cheese and bake at 350°F for 50 minutes.

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