- 4 onions
- 4 tomatoes
- 3 peppers
- 1 eggplant
- 500 gr pork meat (neck, shoulder, leg)
Cut the meat into stripes and fry a bit on olive oil from all sides. Then add chopped onion. After few minutes add pepper cut on half or a quarter and after a few minutes tomatoes cut in the same way. Finally add cut eggplant. Saute for some ten minutes and season with salt and pepper. Heat the oven on 220 degrees, pour content to clay casserole and bake covered for some 20 minutes and then uncovered 10 minutes. Serve warm with salad per your taste.