This is a basic pork roast recipe. To prepare start by cutting a few cloves of garlic into tiny slivers and, using a thin-bladed knife, a Santoku knife is best, insert them into the roast all over. Do this a day or two in advance and rub the roast all over with salt and keep refrigerated, cover loosely with a towel.
Preheat oven to 450 degrees. Mix salt and pepper together with 2 tablespoons of minced rosemary, 1/4 teaspoon cayenne, 1 tablespoon sugar, and 1 teaspoon minced garlic, and rub it all over the roast. Place the meat in a roasting pan and put in the over. Roast for 15 minutes. Open oven and pour 1/2 cup of dry white wine. Use the Vacu Vin stainless steel wine lovers gift set to save the rest. Lower the heat to 325 degrees and continue to roast, adding 1/4 cup of wine every 15 minutes. If the liquid accumulates on the bottom of the pan, use it to baste. Start checking the temperature of the roast after 1 1/4 hour of cooking. When it is done the thermometer will read 145-150 degrees. Remove roast and place on cutting board.
Put the roasting pan on the stove with one or two burner set on medium-high. If there is a great deal of liquid in it, reduce it to about 3/4 cup, scraping the bottom of the pan with a wooden spoon to release any brown bits that have accumulated. If the pan is dry add 1 cup of wine.
When the sauce has reduced some, stir in 1 tablespoon of butter. To prepare the eggplant, slice onto half-inch pieces and coat with olive oil and salt. Place single layer on a pan and roast in oven for 10 minutes or until brown on one side, flip each piece of eggplant and put back in oven for another 10 minutes or until each piece of eggplant is mushy. Slice the roast and serve it with the sauce.