Pork cutlets with ratatouille and mash

Method - Pork Cutlets

1. 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.
2. 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.
3. Spoon equal quantities of ratatouille into the centre of individual plates; add mash next to the ratatouille and lean pork on top.

Method

1. In a colander, sprinkle roughly chopped eggplant with salt, rest for 30 minutes.
2. 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.
3. 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.
4. Season with pepper and herbs of your choice and simmer for a further 10 minutes.