Heat a large, heavy bottomed fry pan over high heat until hot
Add the canola oil.
Salt the pork post roast on both sides.
Sear the roast on both sides - about 2 minutes a side.
While the pork is searing set up the slow cooker. Mine is a 5 quart. Set it to high
Add the cider, ale, and spices.
When the meat is done searing add it to the slow cooker.
Add the onions and garlic.
Let the pork cook on high until the mixture comes to a boil and then reduce heat to simmer and let cook at that heat until ready to serve.
When ready to eat dinner make the compote:
Heat the oven to 350°
Cut the eggplant into half-moons, add the 1 TBS olive oil and some salt and mix well. Bake in the oven for about half an hour until the eggplant are soft.
Peel, core and cut the apple and pear into small pieces.
In a large sauté pan over medium high heat add the 1 tsp olive oil, the butter, the molasses and the honey. Let melt and add the cloves. Add in the apple, pear and raisins and let cook until the fruit just starts to cook. Add in the eggplant. Add salt to taste and let cook for about five minutes.
Remove the meat from the liquid in the slow cooker. It will be fall apart tender.
Serve with mashed potatoes or rice and the compote on top.