Slow-Cooked Pork And Eggplant Cannelloni With Crme Fraiche Recipe

Ingredients For Slow-Cooked Pork And Eggplant Cannelloni With Crme Fraiche Recipe

• 0.33000000000000007 cup Extra virgin olive oil
• 800 gram Eggplant, Diced
• 2 kilogram Boneless pork shoulder, trimmed and cut into thirds
• 2 Brown onions, finely chopped
• 6 Cloves Garlic, Finely Chopped
• 2 tablespoon Plain flour
• 0.25 cup Brown sugar
• 0.25 cup Balsamic vinegar
• 1 Zest of orange
• 0.25 cup Thyme leaves
• 2 tablespoon Smoked paprika
• 2.5 cup Massel chicken style liquid stock
• 400 gram 2 canned cherry tomatoes
• 4 Bay leaves
• 20 Fresh lasagne sheets
• 400 milliliter Bulla cre me fraiche