2 oval purple eggplants
500 grams pork fillets (we use Freedom Farms)
sea salt and freshly ground pepper
1 large red capsicum, roasted
2 tablespoons raisins
2 tablespoons red wine vinegar
1 clove garlic, crushed
3 tablespoons olive oil
2 tablespoons shredded basil
handful of baby spinach
Trim both ends off the eggplant and slice into 1 cm thick rounds. Brush both sides with olive oil, salt and pepper. Place on a lined baking tray and roast for 20-25 minutes until tender but not falling apart, turning halfway through cooking.
Season the pork with salt and pepper. Heat a little olive oil in an ovenproof sauté pan and brown the pork on all sides. Transfer to the oven and cook for 10-12 minutes or until only just cooked through. Transfer to a plate, cover loosely and rest for 5 minutes.
Dressing: Holding the roasted capsicum over a bowl to catch the juice, peel and seed then cut the flesh into long thin strips. Add to the bowl with the remaining ingredients. Season and leave the dressing for at least 15 minutes to allow the raisins to plump up.
To serve: Slice the pork thinly on the diagonal. On each plate make 2 layers each of eggplant, dressing, spinach and pork.
Pantry note: Roasted and peeled red capsicum can be found in the deli section at the supermarket. Or you can roast and peel them yourself. Place the capsicum on a tray and roast in a preheated 200˚C oven until tender but not collapsing.