For the melanzani stew, wash the melanzani and cut them into small pieces, put them in a bowl, salt them and let them stand for about 10 minutes.
Peel the onions, halve them and cut them into strips, peel the garlic cloves and chop them finely. Heat the olive oil in a pot and sauté the onions until translucent, after a few minutes add the garlic and continue to sauté.
Rinse the pieces of melanzani, pat dry, add to the onions and garlic in the pot and sauté for about 10 minutes. Add the peeled tomatoes, raisins and finely chopped capers, bring to the boil once, sprinkle the spices over (with care – prefer to season later) and simmer for about 20 minutes with the lid on over medium heat.
Pluck the parsley, wash, chop and add at the end of the cooking time. Stir again, season to taste and enjoy!
Preparation Tip:
A little cinnamon gives the melanzani stew something oriental! As a side dish have fits very well polenta, rice, quinoa,...
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