Spanish BBQ Pork Rib, Garlic, Eggplant & Potatoes - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

252 g / 8.8 oz

Ingredients

	Metric	Imperial
Olive Oil, Extra Virgin	45 mL	1.5 Fl oz
Red Onions, Diced	250 g	8.8 oz
Celery, Fresh, Diced	200 g	7.1 oz
Green Peppers, Diced	150 g	5.3 oz
Oregano, Fresh	1 g	1 tsp
Roma Tomatoes, Fresh, Diced	500 g	1.1 Lbs
White Pepper	2 mL	0.4 tsp
Brown Sugar	45 mL	1.5 Fl oz
Pork Rib (boneless)	25 each	25 each
Olive Oil, Extra Virgin	35 mL	1.2 Fl oz
Potatoes, Baby, Skin on	1.75 Kg	3.9 lbs
Garlic, Fresh	45 g	1.5 oz
Eggplant, Fresh, Large Dice	1 Kg	2.2 Lbs
Red Peppers, Sliced	150 g	5.3 oz
Paprika	20 mL	0.7 Fl oz
Parsley, Fresh, Finely Chopped	20 mL	0.7 Fl oz

In a large pot or pan, heat olive oil. Add red onions and saute for 3-4 minutes. Add celery, green pepper, saute another 3 minutes. Add oregano, tomatoes, pepper and brown sugar.
Cook together until combined and simmer 10 minutes. Add pork rib pieces into sauce and continue to cook for 20 minutes or until pork has reached a temperature of 160 F/70C.
Wash potatoes, leaving the skin on, cut in half or quarters (depending on size). Wash eggplant and cut into large dice (slightly smaller than the potatoes). Peel and slice garlic and red peppers into strips.
Heat oil on a grill or skillet. Add potatoes, cut side down and cook without turning for 10 minutes to form a crisp edge. Begin to turn potatoes, crusting another side. As potatoes begin to cook and become tender, add garlic, red pepper and eggplant chunks, continue to grill turning frequently so that these vegetables do not burn or blacken, turn down the heat if needed. Finish with paprika and chopped parsley, tossing to coat all the vegetables.

Serve with crustini, pita wedges or toast points.