In a saucepan put the oil and fry the garlic and onion, when they are browned add the pork stew, sauté a little and pour over the white wine. Cover the pot and cook over low heat for 20-30 minutes, if necessary add a little water. Halfway through the cooking of the meat add the eggplant into cubes, peppers into thin strips, and the zucchini into small pieces. Combine the tomatoes cut in half, and the basil leaves, cover with a lid and simmer everything until completion of the cooking. Serve together with croutons of fried or toasted bread.

In the summer, peppers, eggplant and zucchini are prepared in many ways. Today I wanted to use all of these fresh vegetables in a meat dish, I made this pork stew and cook the meat in the juices of vegetables. Steaming preserves all the flavor and keep the meat very tender.

Energy: 323.63 Kcal
Total Dietary Fiber: 3.29 g
Alcohol: 0.00 g
Water: 329.82 g
0.00
Total Protein: 35.12 g
Animal protein: 33.17 g
Vegetable protein: 1.96 g
Total lipids: 15.09 g
Lipids animals: 11.33 g
Plant lipids: 3.76 g
Cholesterol: 101.67 mg
Available carbohydrates: 6.95 g
Starch: 0.03 g
Sugars: 6.92 g