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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Eggplant Fricassée   

(Meat and Eggplant Casserole) Share 

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  1. 1 kg pork spareribs
    You can substitute the pork with other meats

  2. 2 tablespoons crushed garlic

  3. 2 large onions finely chopped

  4. 125 ml vegetable oil

  5. 1 1/2 kg eggplant

  6. 250 ml chicken stock

  7. 400 grams finely chopped canned tomatoes

  8. 1/2 teaspoon fresh cinnamon powder

  9. 1/2 teaspoon allspice powder

  10. 1/2 teaspoon fresh ground cloves

  11. 1 tablespoon red wine vinegar

  12. 4 tablespoons chopped parsley

  13. 100 ml dry sherry 

  14. salt and pepper to taste

Fricassee bringeles


  1. Cut the pork (or other meat) into bite size pieces and mix with the garlic, onions, sherry, 1 tablespoon parsley, cloves, salt and pepper. Allow to marinate for 30 minutes or desirably overnight in the fridge.
  2. Clean the eggplant and cut into bite size pieces. Season with salt and pepper to taste.
  3. Heat the oil in a deep saucepan to simmering point. Add the marinated pork pieces and marinade into the pan. Stir thoroughly and cook until the pork pieces are fried to a golden brown colour. Be careful not to overcook.
  4. Stir in the eggplant pieces with the pork. Mix gently the pork, eggplant and marinade, and stir at intervals to prevent the ingredients from burning. Cook the mixture until the eggplant start to cook and turn into a light golden colour. Remove from stove.
  5. Transfer the pork and eggplant into a slow cooker.
  6. Add the remaining ingredients and slow cook for five to six hours or until the sauce thickens to your preference. Stir gently once or twice to ensure even cooking.
  7. If the sauce is too liquid, you can thicken the sauce by adding 1 teaspoon of corn flour dissolved in two tablespoons of water. Mix the cornflour into the mixture and gently mix without crushing the eggplant. Alternatively, you can uncover the slow cooker saucepan and allow the sauce to simmer until the sauce thickens to your preference. Wait for sauce to thicken and transfer into a warm serving dish. Decorate with a sprinkle of finely chopped parsley.
  8. Serve on a bed of rice with a lettuce salad or with achard de legumes. Enjoy.
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.