Klausi's eggplants in tomato sauce

Ingredients for 2 servings:

• 400 g eggplant(s)
• 3 m.-sized onion(s)
• 1 can of tomatoes, 260 g
• 5 cloves garlic
• 4 tbsp tomatoes, dried, in oil
• 1 bunch of flat-leaf parsley
• 2 tbsp, heaped basil, fresh or frozen
• 8 tbsp olive oil
• 1 tbsp ajvar
• 3 tbsp tomato paste, 3-fold concentrated
• 100 ml water
• n. B. Salt
• n. B. Pepper, black
• 1 tsp vegetable broth, instant
• 1 tsp brown sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian

Wash the eggplant, quarter it, cut it into strips, and then into cubes. Heat 4 tablespoons of olive oil in a pan and fry the eggplant on all sides until lightly browned. Add another 1-2 tablespoons of oil if necessary. Meanwhile, peel the onions, slice them into rings, and then quarter them. Peel the garlic, slice them thinly, and chop both tomatoes. Remove the eggplants and set aside. Heat the remaining oil in the pan and fry the onions and garlic until translucent. Caramelize with the sugar, add the tomato paste, and fry lightly. Now add the tomatoes and their juice. Sprinkle the instant vegetable stock over the onions. Add the 100 ml of water to the can of tomatoes, rinse with the water, and add it. Stir in the ajvar, bring everything to a boil, and simmer gently for 10 minutes. Stir in the herbs and let everything stand for five minutes with the oven off. Finally, season with salt and pepper. Serve with ciabatta or rice.