Ingredients

• 3 lbs lean pork roast or 3 lbs veal roast, seasoned with
• salt and pepper
• 3 cups crushed tomatoes
• 2 ounces tomato paste
• 2 cups chicken broth
• 1/2 cup dry white wine
• 4 garlic cloves, minced
• 1 red pepper, diced
• 1 onion, diced
• 1 large eggplant, peeled and diced
• 1 tablespoon rinsed capers
• 1/4 cup pitted black olives, quartered
• 2 teaspoons oregano
• salt and pepper
• 2 tablespoons chopped fresh parsley