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1
Light a grill.
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2
In a large, shallow dish, mix 2 tablespoons of the oil with the lemon juice, minced garlic, parsley and a pinch each of salt and pepper.
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3
Add the pork and turn to coat well.
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4
Cover and refrigerate for 1 hour.
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5
Grill the eggplant, onion and garlic head, cut side up, over moderately high heat, turning a few times, until the vegetables are charred all over but not quite tender, about 15 minutes.
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6
Transfer the eggplant, onion and garlic head to a large, rimmed baking sheet.
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7
Grill the tomatoes, red and green bell peppers and zucchini over moderately high heat, turning frequently, until charred all over, about 5 minutes for the tomatoes and zucchini and 12 minutes for the peppers.
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8
Transfer the vegetables to the baking sheet.
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9
Working over the baking sheet, peel off and discard the charred vegetable skins.
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10
Remove the seeds from the tomato and eggplant.
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11
Seed and core the peppers.
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12
Cut the tomatoes into wedges.
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13
Thinly slice the onion.
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14
Cut the eggplant, bell peppers and zucchini into 1/3-inch cubes.
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15
Remove the garlic cloves from their skins and trim off any charred parts.
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16
Pour any juices on the baking sheet through a strainer and reserve.
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17
In a large, deep skillet, heat 1/4 cup of the oil.
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18
Add the eggplant and onion and cook over moderate heat for 3 minutes.
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19
Add the bell peppers, garlic, zucchini, oregano, cumin seeds and crushed red pepper and cook, stirring, for 3 minutes.
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20
Add the tomatoes and any reserved vegetable juices and bring to a boil over high heat.
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21
Reduce the heat to medium and simmer, stirring occasionally, until most of the liquid has evaporated and the vegetables are tender, about 8 minutes.
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22
Season with salt and pepper.
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23
In a large skillet, heat the remaining 1 tablespoon of oil.
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24
Scrape the garlic off of the pork and season the slices with salt and pepper.
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25
Cook the pork over moderately high heat until browned on one side, about 4 minutes.
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26
Turn the pork over, reduce the heat to moderate and cook until white throughout, about 5 minutes longer.
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27
Spoon the vegetable pisto onto plates, top with the pork and serve.
