Zoondam Pork Ratatouille is an adaptation of a Belgian recipe and may be served with mashed potatoes or fried rice for a superb lunch or supper.
2 lb. pork fillets, cut into
2 teaspoons salt
1 teaspoon black pepper
2 fl. oz. olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 large red pepper, white pith removed, seeded and chopped
1 large green pepper, white pith removed, seeded and chopped
3 large courgettes , trimmed and sliced
1 small aubergine , chopped and degorged
14 oz. canned peeled tomatoes
4 fl. oz. dry white wine
2 teaspoons grated lemon rind
14 oz. canned white haricot beans, drained
Rub the pork cubes with the salt and pepper and set aside.
In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the onion, garlic, peppers, courgettes , aubergine and tomatoes with the can juice. Fry, stirring and turning occasionally, for 8 to 10 minutes or until the onion is soft. Add the pork, pour over the white wine and stir in the lemon rind. Bring the liquid to the boil.
Reduce the heat to low and simmer the mixture for 1 hour. Add the haricot beans and simmer for a further 30 minutes or until the pork is very tender when pierced with the point of a sharp knife.
Remove the casserole from the heat and serve at once.