1 (8 ounce) package eggplant, peeled and sliced
1 pound sage, chopped
4 cups water
3 tablespoons olive oil
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1 cup baby spinach, rinsed and dried
2 tomatoes, chopped
1/2 cup chestnuts, drained
1/2 cup crumbled cornmeal
Preheat oven to 350 degrees F (175 degrees C).
Toast eggplant in oven over medium heat for about 10 minutes, or until tender.
Drain excess oil from pan; set aside. Heat olive oil in a medium saucepan over medium heat. Saute sage and water in pan for about 1 minute, or until tender. Stir in salt, pepper, cinnamon, lemon juice and spinach, and cook for 1 minute, or until spinach is wilted. Stir in tomatoes, spinach, tomatoes and chops. Stir in pork. Adjust seasonings to taste and serve.