Main Page
Second course
Meat with eggplant and potatoes in a slow cooker

Pork with Eggplant and Potatoes in a Slow Cooker

A bright, hearty, aromatic dish with a hint of Provence for the whole family! This one falls squarely into my favorite category: "fast, simple, delicious." Prep takes no more than 15 minutes, and my favorite kitchen helper — the slow cooker — handles the rest. While the magic pot does its thing, you can go about your day, even run to the store, without worrying about being a little late, since it shuts off when it's done. Pretty great, right?

nasstin

Recipe author

Meat with eggplant and potatoes in a slow cooker

Watch the video

Composition / ingredients

Servings:

Pork

500

Eggplant

400

Potatoes

350

Bell pepper

300

Tomatoes

Onion

Carrot

Tomato juice

200

Garlic

Olive oil (any vegetable oil will do)

Parsley

0.5

Dill

0.5

Herb blend (I use herbes de Provence; basil, thyme, or rosemary also work — pick your favorites)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 5 g

Fats 33 % 6 g

Carbohydrates 39 % 7 g

101 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients. Rinse the meat under running water; peel and wash the potatoes, onions, and carrot; and simply rinse and pat dry the pepper, eggplant, tomato, and herbs.
Step 2:

Cut the eggplant lengthwise into 4 pieces, then crosswise about 1/2 inch (1 cm) thick. It's great that supermarkets are full of vegetables these days, so you can enjoy fresh eggplant even in winter.
Step 3:

Now salt the eggplant well and set it aside — that draws out all the bitterness.
Step 4:

Cut the meat, but not too small.
Step 5:

Set the cooker to the "Bake/Fry" program. Add the olive oil to the bowl and put in the meat. Meanwhile, let's get to the rest of the vegetables.
Step 6:

Cut the potatoes into large cubes.
Step 7:

Cut the pepper coarsely too.
Step 8:

Cut the onion coarsely.
Step 9:

Cut the tomato into large cubes as well.
Step 10:

By the time we finished chopping the vegetables, the meat had already browned. It took me 15 minutes.
Step 11:

Now set the cooker to the "Stew" program for 50 minutes.
Step 12:

Add the rest of the vegetables to the meat, season with salt, add the herbes de Provence and black pepper, pour in a cup of hot water, and stir. Cold water works too, but then you'll need to add cooking time.
Step 13:

After 20 minutes, add the tomato juice (you can use tomato paste instead). Mine is homemade juice and I trust it more. You can actually add the juice right at the start, when the vegetables go in.
Step 14:

The end-of-program signal sounds. Finely chop the herbs and garlic.
Step 15:

Add them to the stewed vegetables and meat, put the lid on, and let it sit so all the flavors mingle. I do this on the "Keep Warm" setting, which kicks in automatically when the program ends — I imagine other cookers do the same. After 10 minutes, dish it up and taste.
Step 16:

Enjoy!