Smoky Pork & Eggplant Bake
Smoky tomato-braised Duroc pork and late-season vegetables bake under a crisp crumb topping for a cozy dinner in under an hour.
- Total time: 50 min
- Servings: 2 servings
- Estimated total cost: $8
- Calories per serving: 710 cal
- Oven
- Stovetop
Ingredients
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Eggplant1 eggplant, about 1 lb $3.49
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Zucchini8 oz $2.69
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Roma tomatoes12 oz $1.99
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Yellow onion4 oz $0.99
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Garlic2 cloves $1.29
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Leftover natural Duroc ground pork1 lb
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Olive oil2 tbsp
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Morton kosher salt2 3/4 tsp
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Smoked paprika1 tsp
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Sherry vinegar1 tbsp
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Dry breadcrumbs1/3 cup
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Campo Viejo Rioja Tempranillo750 ml $7.99
Instructions
Swipe a step aside or click its number when it’s done.
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Preheat the oven to 450°F. Cut 1 eggplant (about 1 lb) and 8 oz zucchini into 3/4-inch pieces. Dice 12 oz Roma tomatoes and 4 oz yellow onion; mince 2 cloves garlic.
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Toss the eggplant and zucchini with 1 tbsp olive oil and 1 1/2 tsp Morton kosher salt on a baking sheet. Roast for 18 minutes, turning once, until softened and browned at the edges.
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While the vegetables roast, season 1 lb leftover natural Duroc ground pork with 1 1/4 tsp Morton kosher salt. Heat 2 tsp olive oil in a large skillet over medium-high heat; add the pork and cook for 7 minutes, breaking it into small pieces, until browned.
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Add the prepared onion and garlic to the skillet and cook for 2 minutes. Stir in 1 tsp smoked paprika, the prepared tomatoes and 1 tbsp sherry vinegar. Simmer for 7 minutes, until the tomatoes soften and the pork reaches 160°F.
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Spoon the pork-tomato mixture into a small baking dish and spread the roasted vegetables over it. Toss 1/3 cup dry breadcrumbs with 1 tsp olive oil and scatter over the top. Bake for 10 minutes, until the crumbs are golden; rest for 5 minutes.
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Divide the bake between two plates, making sure each serving gets pork, vegetables and crisp topping.
Want more detail? See the temperature guide.
Drink pairing: A medium-bodied Tempranillo complements the smoky paprika and rich pork.
Wine picks:
- Campo Viejo Rioja Tempranillo $7.99 750 ml
Why it works: Campo Viejo Rioja Tempranillo is an ideal match for the bake: its medium body and ripe red-fruit character complement the rich pork and tomato, while gentle oak and savory spice echo the smoked paprika and browned crumb topping.