Pork and Eggplant Picadillo

I had some leftover pork tenderloin as well as a nice fat eggplant in the fridge, so I cooked up some tasty Picadillo! This dish can be made with lots of different ingredients.

Leftover pork tenderloin, cut into small cubes
1 eggplant, peeled and cubed
1 onion chopped
2 hot red peppers, seeded and chopped
1 can diced tomatoes
2 T tomato paste
1 cup water
2 T cider vinegar
Handful of raisins
8 large green olives, sliced
Cinnamon
Garlic powder
Oregano
Salt and pepper

In large skillet, sauté the onion, eggplant and red peppers in olive oil. Add the meat, stir and add all the rest of the ingredients, stir bring to boil then turn down to a simmer with lid on for 30 minutes.

Serve over rice with a dollop of Greek yogurt.