Summary

Ingredients

• 6 small eggplant (s), round purple
• 2 m. Potatoes, waxy
• 1 hot pepper, red, long, mild
• 10 small onion (s), red
• 2 medium clove garlic (s)
• 6 medium tomato (s), fully ripe
• 2 tablespoon celery, fresh or frozen
• 2 tablespoon extra virgin olive oil
• 5 tablespoon tomato juice
• 5 green beans, fresh or frozen

Spices:

• 1 teaspoon, heaped salt
• 2 pinch (s) black pepper, freshly ground
• 2 teaspoon, heaped herbs, Italian
• 1 teaspoon, leveled chilli flakes (e.g. Pul Biber)

To garnish:

• 1 tablespoon celery leaves
• Pine nuts or flaked almonds
• Parmesan

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Instructions

1. Wash the eggplant, cut off the stem with the leaves and quarter the balls lengthways. Salt the quarters well and let the salt work for 30 minutes. Then rinse well and dry in a fresh kitchen towel. Peel the potatoes, quarter them lengthways and thirds crosswise. Wash the red peppers, remove the stems, cut in half lengthways, remove the grains and the dividing walls and cut the halves across into pieces approx. 1 cm wide.
2. Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stalk and the grains. Chop the quarters into small pieces with a cleaver. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Have the appropriate amount ready and freeze the remaining leaves. Measure frozen goods and allow to thaw. Cut the leafless and flawless stems crosswise into rolls approx. 3 mm long. Measure the used amount and have it ready, freeze the rest. Measure frozen goods and allow to thaw.
3. Wash the fresh green beans, cut off both ends, cut across into approx. 4 cm long pieces and have them ready. Cut frozen goods to length as well.
4. Heat a medium-sized pan, add the olive oil and let it get hot. Add the potatoes and fry them all over, do not let them brown! Add the onions and peppers and stir-fry for 1 minute, then add the aubergine pieces and stir-fry again for 1 minute. Finally add the tomatoes and celery stalks and stir in. Deglaze with the tomato juice. Stir in the spices and simmer gently for 40 minutes with the lid on. Do not stir.
5. Scatter the green beans over the almost finished cianfotta 8 minutes before the end. Depending on how tight the lid is, you have to add a little more tomato juice. The cianfotta is properly fried when there is only a trace of sauce left. Distribute on serving plates, garnish and serve as a side dish and enjoy.
6. Annotation:
7. The potatoes and eggplants are juicy, flavorful and melt on the tongue. For connoisseurs, Cianfotta is THE APPENDIX that is always preferred.
8. In Italy the cianfotta is also served as a main course. It is baked in the oven and often sprinkled with parmesan cheese.