Cut the melanzani into slices, season with salt, draw water and then drain. Cut all other vegetables evenly fine into cubes.
Sauté everything except the tomatoes in olive oil until the vegetables are lightly browned. Then add garlic, paradeis pulp and the diced tomatoes. Season with sugar, salt, cinnamon and pepper and steam at low temperature with the lid closed for about 8 minutes. If necessary, cook a little more in the open saucepan. Season with balsamic vinegar and serve mixed with parsley.
It can also be served lukewarm or cooled down as a solo dish or with grilled meat.
ml
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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