Instructions

1. Chop the onion and garlic. Dice the aubergine, courgette, and red pepper into bite-sized pieces.
2. Heat half the olive oil in a large pan or casserole over medium heat. Brown the pork pieces on all sides, then remove and set aside.
3. Add the remaining oil to the pan and cook the onion for about 5 minutes until softened.
4. Add the chopped vegetables and cook for another 5 minutes, until they start to colour slightly.
5. Stir in the garlic, then add the balsamic vinegar and dried herbs. Let it cook briefly to develop flavour.
6. Add the tomatoes and about 100 ml water. Season with salt and pepper, then simmer for around 10 minutes, stirring occasionally.
7. Return the pork to the pan, placing it on top of the vegetables. Cook for another 10 minutes, until the pork is just tender. (Avoid overcooking to keep it juicy.)
8. Finish with chopped parsley and serve with potatoes, bread, or a simple green salad.