Ingredients
1 cup pork, shredded
1 medium onion, sliced
1 salt
1 tsp soya sauce
3 tbsp oil
2 cup eggplant, sliced or
1/2 large eggplant, sliced
2 cup canned tomatoes
1 tsp sugar
Directions
1. Prepare ingredients. Marinate pork in salt and soya sauce for 5
minutes.
2. Heat oil up in wok to smoking point. Add pork and onions. Stir fry
pork until browned, about 5 minutes. Add eggplant, tomatoes, and
sugar. Cover wok. Cook ingredients for 15 minutes. Lift cover
occasionally to stir ingredients.
NOTE: This could be made into a purely vegetarian dish by omitting the
pork. Stir fry the eggplant and onions first, then add the tomatoes.
Servings: 5 servings
Pork Eggplant & Tomato Recipe brought to you by Recipe Ideas
Categories: Eggplant; Meat; Pork; Tomato; Vegetable
The History of Recipes
Written recipes as an idea can be found way back into ancient history, at least as far back into history as the Egyptians, and possibly even further than that. Having said that, mostly, these early cook books were just basic pictorial recipes for food preparation.
During the time of the Romans a man called Apicius compiled some scripts describing recipes prepared by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. This early Roman chef recounts how the Roman cooks made use of a good variety of spices, including some familiar names for example basil, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the holy land, such as parsley, basil and rosemary. The introduction of these new foods and spices prompted a surge in books on cookery, most of which are kept safe in private collections. When we get to the 20th century, recipe books were in great demand, due to better eduction, people having more free time and having more money. |
We hope you enjoy this Pork Eggplant & Tomato recipe.
