Rubbed Pork Tenderloin and Chipotle Ratatouille
A spicy vegetable stew dresses up roasted pork.
Source: Nibbledish
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Credit: Nibbledish
FROM THE
RECIPE:
In a medium size pot, heat 3 tablespoons of olive oil and add chopped garlic and sliced onions. Cut eggplant into 1/2 inch cubes, salt and let drain on some paper towel. Once they've sweated a bit add to garlic and onions. Halve the zucchinis lengthwise and cut into slices then add to pot. Let this mixture cook down a bit. Chop tomatoes and add with the chipotle and cardomon seeds. Cook out for about an hour and don't forget to add salt and pepper to your taste.
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