2 slices of pork loin, cut into 1 cm cubes
1/4 cup olive oil (60 ml)
2 cloves of garlic, minced
1 medium eggplant (300 g), cut into cubes
2 medium tomatoes (240 g), seeds removed, cut into cubes
1 tablespoon salt
2 small zucchinis (400 g), cut into cubes
1/2 teaspoon dried oregano
2 slices of pork loin, cut into 1 cm cubes
1/4 cup olive oil (60 ml)
2 cloves of garlic, minced
1 medium eggplant (300 g), cut into cubes
2 medium tomatoes (240 g), seeds removed, cut into cubes
1 tablespoon salt
2 small zucchinis (400 g), cut into cubes
1/2 teaspoon dried oregano
Preheat the oven to 200°C (hot)
In a baking dish, place the pork loin cubes in the preheated oven until golden brown (about 7 minutes)
Remove and reserve
In a skillet, heat the olive oil over medium heat
Add the garlic, eggplant, tomato, and salt
Stir well
Cook for 1 minute, then add the zucchini
Continue cooking, stirring occasionally, until the vegetables are tender (about 15 minutes)
Remove from heat, add the oregano, and stir
Transfer to a serving dish, combine with pork, stir, and serve immediately
124 calories per serving
