Eggplant, Salted Pollack Roe & Pork Tenderloin in Tomato Sauce

Cut the eggplant and pork tenderloin into bite-sized pieces.

Remove the membrane from the salted pollack roe and prepare.

Sauté the eggplant in a pan with a small amount of salt.

Add olive oil to the pan and sear the pork tenderloin over high heat.

Add chopped tomatoes and minced onion to the pan to make tomato sauce.

Add the roasted eggplant, pork tenderloin, and salted pollack roe to the sauce and stir gently.

Season with salt and pepper to taste.

Plate the finished ingredients and serve.