4 thick cut pork chops
2 cups eggplant, cut in 1" cubes
2 stalks celery, sliced
1 onion, sliced
1 - 28 oz can diced tomatoes
3 cloves garlic, minced
2 + 1 tbsps olive oil
1 tbsp oregano
1 tbsp red wine vinegar
2 tsps basil
salt to taste
Sprinkle some of the oregano and basil on the pork chops and refrigerate 1 - 2 hours.
Heat 2 tbsps olive oil in a frying pan and brown the chops on both sides. Remove from pan.
In the same pan add 1 tbsp olive oil with onion, garlic and celery and cook 1-2 minutes. Next add the eggplant, oregano, basil and salt. Cook 2 - 3 minutes
Stir in the canned tomatoes and red wine vinegar and heat through. Place the stewed veggies (ratatouille) in a baking dish and nestle in the chops. Add more oregano and basil if you like.
Cover and bake in a 350 F oven for 35 minutes.
Here's the link to the recipe: