Pork ratatouille
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | ounces | Tin tomatoes |
| 2 | cloves | Garlic crushed. |
| 2 | Carrots, thinly sliced. | |
| 4 | ounces | Mushrooms sliced. |
| 1 | teaspoon | Tarragon |
| Black pepper | ||
| 1 | tablespoon | Liquid chicken stock concentrate |
| 8 | ounces | Aubergines cut into small cubes |
| 8 | ounces | Lean pork cubed. |
| 1 | small | Onion, chopped |
| 1 | large | Courgette, sliced. |
| 1 | teaspoon | Salt. |
| 1 | teaspoon | Mixed herbs. |
Directions
Dissolve the stock in 130 ml or 4 fl oz water and place in a non-stick frying pan. Add the tomatoes, salt and herbs with the pork, onions and garlic. Simmer for 10 minutes. Add the vegetables and cook for a further 10 minutes.