Remove the stalks from the melanzane, rinse, cut into finger-thick slices, place in salted water for about 10 minutes, dry, dice the melanzane.
Heat the oil in a frying pan, fry the eggplant cubes in it, turning occasionally, until golden brown, add the strained tomatoes (ready-made), peel the garlic cloves, crush them, add to the greens, season with salt, freshly ground pepper, oregano, let it boil once, put the greens on a plate, quench with the liquid.
Rinse the parsley, dry it, finely chop it, sprinkle it over the melanzane.
A very easy to prepare and melt in the mouth entrée, great to serve with pasta dishes.
Taken from: The Best Dr. Oetker Cookbook **
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