-
1
Spread the aubergine rounds in a single layer on a rack or board. Scatter generously with coarse salt and leave for 30 minutes. Rinse under cold water and pat completely dry with a clean cloth. The rounds should be limp and free of bitterness.
-
2
Season the pork pieces on all sides with fine salt, black pepper, dried oregano, and the crumbled peperoncino. Press the seasoning into the surface.
-
3
Arrange the drained aubergine rounds in a single layer in a wide terracotta dish or heavy ovenproof dish. Lay the seasoned pork on and among the aubergine slices. Drizzle generously and evenly with the olive oil. The dish should not look dry; the aubergine requires sufficient oil to roast rather than scorch.
-
4
Place in an oven preheated to 200 °C. Roast for 45 minutes. This is where the dish lives or dies: the pork must achieve a deep golden-brown caramelised crust in this initial high heat before the temperature is reduced. If the pork is merely pale and steaming at 45 minutes, the crust will not form adequately in the lower heat that follows.
-
5
Reduce the oven to 170 °C. Continue roasting for 30 to 40 minutes. The aubergine beneath the pork softens fully, collapses, and takes on colour at its edges where it meets the rendered pork fat and oil. Test by pressing an aubergine round with a spoon — it should offer no resistance and feel entirely silky.
-
6
Remove from the oven. The dish is ready when the pork is deeply coloured, the aubergine is soft and slightly caramelised, and a pool of rendered fat mixed with olive oil has collected in the base of the dish. Rest for five minutes before bringing the dish to the table. Serve with bread to mop the fat in the dish.