Eggplant stew

Ingredients for 2 servings:

• 2 eggplant(s)
• 1 tsp oregano
• 1 small onion(s), red, chopped
• 2 garlic cloves, chopped
• 1 bunch parsley, finely chopped
• 2 tbsp capers
• 2 tbsp green olives, pitted
• 1 class can/n tomatoes, chopped
• salt and pepper
• olive oil
• Paprika powder, sweet and hot

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Add a little olive oil to a large pan. Wash the eggplants, cut them into 3-4 cm thick pieces, and add them to the pan. Season with oregano and a little salt. Toss until the eggplants are evenly coated with oil. Then fry everything over high heat for about 4-5 minutes, stirring occasionally. As soon as the eggplants start to turn light brown, stir in the chopped onion and garlic, as well as the finely chopped parsley. Cook for a few more minutes. If the mixture is too dry, add a little more olive oil. Add the capers and olives (if whole olives are too large for you, you can also cut them into smaller pieces). Add the chopped tomatoes and simmer for 15 minutes. Season to taste—I always use a little salt, pepper, and both hot and mild paprika. Serve hot.