Ingredients
Method
1.Preheat oven to 240°C.
2.Place potato in a large lightly oiled baking dish; roast, uncovered, about 25 minutes or until potato is browned and crisp.
3.Meanwhile, cook onion and garlic in a heated large non-stick frying pan, stirring, until onion softens. Add eggplant and zucchini; cook, stirring, until vegetables are just tender.
4.Stir tomatoes into pan; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until vegetables are tender and sauce thickens. Stir in basil. Season to taste.
5.Cook pork, in batches, in a heated medium non-stick frying pan until browned both sides and cooked as desired.
6.Serve pork with potatoes and ratatouille.
Ratatouille can be made a day ahead; store, covered, in the refrigerator. It is great on its own, or served with pasta. In a Provencale dialect, touiller means to stir and crush, thus the name ratatouille perfectly describes this rich vegetable stew.
Note
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