Pork Chops with Stewed Veggies

Or it could be called Pork with Zucchini-less Ratatouille....

4 thick cut pork chops

2 cups eggplant, cut in 1" cubes

2 stalks celery, sliced

1 onion, sliced

1 - 28 oz can diced tomatoes

3 cloves garlic, minced

2 + 1 tbsps olive oil

1 tbsp oregano

1 tbsp red wine vinegar

2 tsps basil

salt to taste

Sprinkle some of the oregano and basil on the pork chops and refrigerate 1 - 2 hours.

Heat 2 tbsps olive oil in a frying pan and brown the chops on both sides. Remove from pan.  

In the same pan add 1 tbsp olive oil with onion, garlic and celery and cook 1-2 minutes. Next add the eggplant, oregano, basil and salt. Cook 2 - 3 minutes

Stir in the canned tomatoes and red wine vinegar and heat through. Place the stewed veggies (ratatouille) in a baking dish and nestle in the chops. Add more oregano and basil if you like. 

Cover and bake in a 350 F oven for 35 minutes.

Smells wonderful!

Served here on No Fail Rice Pilaf

Here's the link to the recipe:
http://hotandcoldrunningmom.blogspot.ca/2017/04/no-fail-rice-pilaf.html