Herbal pancakes

Name: herbal pancakes
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Italian
Ingredients: 1 eggplant; 7 el olive oil; 2 stems celery in pieces; 1 onion shredded; 1 package tomato cubes 390 g; 3 el raisins; 1 el sugar; 50 ml Red wine vinegar; 1 tray basil (15 g), only the leaves; 1 tray flat leaf parsley (20 g), only the leaves; business suit pancake mix complete (a 400 g)

A tasty Italian recipe. The vegetarian appetizer contains the following ingredients: eggplant, olive oil, celery (in pieces), onion (chopped), tomato cubes (390 g), raisins, sugar, red wine vinegar, basil ((15 g), only the leaves), plain parsley (( 20 g), only the leaves) and pancake mix (complete (a 400 g)).

Ingredients

Directions

Cut the aubergine into cubes of 1 cm. Put in a sieve and sprinkle generously with salt. Let stand for 30 minutes, rinse under cold running water and squeeze out the moisture with your hands.
Heat 3 tbsp oil in a frying pan and fry the aubergine for 4 min. Add the celery and onion and cook for 3 min. Add the tomato cubes, raisins, sugar and vinegar. Stew with the lid on the pan for 10 minutes on low heat. Season with salt and pepper.
Cut the herbs fine. Prepare the pancake mix according to the instructions on the package. Add the herbs and pepper and salt and stir.
Heat 1 tbsp oil in a frying pan with non-stick coating. Bake 5 small pancakes in 4 minutes in 1 pan. Turn halfway. Bake 15 more. Serve with the vegetable mixture. The dish is warm, lukewarm and cold.