Ingredients for 4 people
• 4 pork steaks from the neck
• 2 eggplants
• 8 tablespoons oil
• Salt and Pepper to taste
• 1 can diced tomatoes
• ½ teaspoon sugar
• ¼ teaspoon cayenne pepper
• 2 teaspoon oregano
• ½ cup fresh ground parmesan
• Basil leaves for garnish
Heat diced tomatoes in a pot. Add sugar, cayenne pepper and oregano. Simmer for 25-30 minutes.
Preheat oven to 220 degrees Celsius, without convection. Wash eggplant and cut in ½-inch slices. Put oil on both sides with a small brush. Sprinkle with a dash of salt on both sides. Cover a baking sheet with foil. Place eggplant on foil and put in the middle of the oven for 15 minutes.
Take out and add tomato mixture. Top with parmesan cheese and return to oven for 15 minutes more.
Heat a pan with the remaining oil. Season pork steaks with salt. Roast on both sides in the pan, 5 minutes on both sides.
Season them with pepper at this point. Put them in the oven to allow them to rest a bit, approximately 3-4 minutes.
Put ¼ cup red wine and ¼ cup water in the pan where the steaks roasted. Stir to get all flavors out of the pan. Let it reduce a bit. Season to your own taste, perhaps a bit of cayenne pepper. You have a nice sauce to add to your meat as you plate.
A nice garlic butter baguette would make a lovely finish to this meal.
Featured Image Photo Credit: © AS Food studio / Shutterstock.com