The rack of pork in this recipe is roasted simply with garlic and thyme, and is paired with an eggplant tian that is a healthier — but just as delicious — version of the traditional scalloped potatoes.
Preheat the oven to 350 degrees.
Lightly brush the pork with oil and season liberally with salt and pepper, as desired. Arrange the rack of loin side up in roasting pan. Scatter sprigs of thyme over pork.
In a small bowl toss the chopped potatoes in olive oil and lightly season with salt and pepper. Scatter the potatoes around the pork roast and top with smashed garlic. Roast in the oven for 1 ½ hours, or until the internal cooking temperature of the pork reaches 155 degrees.
Preheat the oven to 375 degrees.
Grease a medium sized square-baking pan liberally with oil. Layer the eggplant slices, overlapping slightly, and season lightly with salt and pepper every other layer. Continue until you reach your final layer. Remove the thyme from the chicken stock and pour the hot chicken stock over eggplant tian. Place another square baking pan on top of the tian and add kitchen weights or another pan to keep the tian compressed while cooking. Place a sheet pan under the tian to catch any spills while baking.
Bake tian in the oven for 40 minutes. Remove from the oven and let sit until cool. Remove the weight from the pan and refrigerate until cold. Remove the tian from refrigerator and invert it onto a cutting board. Trim the edges and cut the tian into equal size square portions. When ready to serve, place the tians on a baking pan and cover with aluminum foil. Re-heat the eggplant tian portions in a pre-heated 350-degree oven until warm and serve with the pork.