Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Pork cutlets with ratatouille and mash Food Pork cutlets with ratatouille and mash Preparation time Cooking time Serves 4 Ingredients - Pork Cutlets 4-8 pork cutlets, depending on size 1 tsp caraway seeds 1 cup beer 2 tbsp onion, finely diced 4 cups hot ratatouille (see recipe below) 3 cups hot potato mash Ingredients - Ratatouille 500g medium sized eggplant Salt & ½ tsp freshly ground black pepper 60ml olive oil 1 Spanish onion, thinly sliced 1 red capsicum, roughly diced 2 cloves garlic, roughly diced 2 tomatoes, ripe and chopped 2 zucchinis, medium sized, roughly diced 2 tsp thyme, fresh 1 tsp oregano, fresh 60ml vegetable stock 2 tbsp parsley or basil, fresh and chopped Method - Pork Cutlets Trim excess fat from pork and place in a glass bowl. Tip in the caraway seeds, beer and diced onion. Move the cutlets around to let them soak in the beer for 10 minutes. Cook cutlets on a hot barbecue flat plate. When sealed, spoon a little of the beer and caraway seeds onto the pork as it cooks. Cook until cooked through. Spoon equal quantities of ratatouille into the centre of individual plates; add mash next to the ratatouille and lean pork on top. Method In a colander, sprinkle roughly chopped eggplant with salt, rest for 30 minutes. Heat olive oil in a large fry pan over medium heat. Add onion and fry until soft – add capsicum, garlic, tomatoes and zucchini and stir well. Mix in thyme and oregano. Rinse eggplant and dry with paper towel; tumble into the cooked ingredients with the stock. Cover and simmer over low heat, stirring occasionally for 20-30 minutes. Season with pepper and herbs of your choice and simmer for a further 10 minutes. Food Preparation time Cooking time Serves 4 SHARE