Pork Roast With Eggplant and Carrots Ragu

195 mins (prep 15, cooking 180)
14 ingredients
6-8 servings
Fork tender pot roast can be made in a crock pot just brown then transfer to crock pot with rest of ingredients. Left overs can be forked to make BQed pork sandwiches. The eggplant melts into the sauce so the kids won't know it there. A very hearty dish!

Categories:  served-hot , crock-pot , condiments,-etc. , onions , seasonal , tomato , sauces , equipment , <-4-hours , time-to-make , winter , weeknight , presentation , main-dish , oven , pork-loins , pork , meat , carrots , vegetable ,
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Serving Size (171.38 g)
Servings 6
Amount per Serving
Calories 91.23 Calories from Fat 3.15
% Daily Value *
Total Fat 0.35g 3.26%
Saturated Fat 0.1g 2.9%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 18.26mg 4.57%
Total Carbohydrate 14.67g 29.35%
Dietary Fiber 3.11 g 74.56%
Sugars 8.13 g %
Protein 2.56g 30.75%
Vitamin A 548.9IU% Vitamin C 9.25mg%
Calcium 80.42mg% Iron 3.77mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pork loin roast, large, large eggplant, coarse salt, dried onion flakes, fresh basil