Ingredients
Method
1.Boil, steam or microwave potatoes until just tender, drain.
2.Meanwhile, heat oil in a medium frying pan over medium heat, cook eggplant, stirring, for 5 minutes or until browned and softened. Add onion and garlic, cook, stirring, for 3 minutes or until onion softens.
3.Add vinegar and tomato to pan, bring to the boil. Reduce heat, simmer, uncovered, for 10 minutes or until tomato softens. Stir in olives, capers and parsley.
4.Meanwhile, cook pork on a heated oiled grill plate (or grill or barbecue) for 10 minutes, turning occasionally, or until cooked as desired. Cover pork, rest for 5 minutes, then slice thickly.
5.Cook potatoes, cut-side down, on a heated grill plate for 3 minutes or until heated through.
6.Serve pork with caponata and potatoes, top with nuts, and extra parsley leaves, if you like.
We have used kipfler potatoes in this recipe, you can use any firm variety of potato you like: pontiac, sebago, desiree and coliban are all fine. Caponata is a warm vegetable salad often made with eggplant.
Note
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