1 medium aubergine/eggplant, cut into small cubes
1 tbsp balsamic vinegar
1 tsp sugar (or sweetener of your choice if preferred)
400g can chopped tomatoes with garlic
handful basil leaves, torn
4 boneless pork chops
1. Heat the oil in a large saucepan, tip in the aubergine then fry over a medium heat for 5 mins until soft and golden. Pour in the vinegar. Once the bubbling subsides, stir in the sugar (sweetener), followed by the tomatoes, basil and seasoning to taste. Stir well and cook over high heat for 5 mins, until the sauce has thickened.
From original recipe idea here