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Mexican Pork and Eggplant

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom




Mexican Pork and Eggplant

From Julie Kay
Serves 6.

3 country-style pork ribs, cut into cubes
1 large eggplant, peeled and cubed
1 (15-oz.) can black beans, drained
1 clove garlic, minced
1 green bell pepper, chopped
1 (14.5-oz.) can stewed tomatoes, Mexican style
1/4 cup freshly grated or shredded Parmesan cheese

1. Put pork, eggplant, beans, garlic and bell pepper into slow cooker. Pour stewed tomatoes over all.
2. Cook on Low for 6 hours. Remove from cooker and sprinkle with Parmesan cheese.


Comments on: "Mexican Pork and Eggplant" (3)

  1. This sounds wonderful! Thanks for sharing.

  2. Sounds really good, thank you 🙂

  3. Oh that sounds really good, I’m always looking for something diferent to do with pork… 🙂
    Thank you!

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