Gnocchi with fried eggplant and tomato sauce

• Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add the parsley stalks, Sicilian herbs, and garlic, and sauté for 1 minute. 
• Deglaze with the canned tomatoes and the water for the sauce (see pantry for quantity).
• Add the Hello Buon Appetito seasoning* and the sugar.
• Cover with a lid and simmer over low heat until the end of the recipe, stirring occasionally.

*Take care, this ingredient is spicy! Use as preferred.

• Heat a drizzle of olive oil in a second large frying pan over medium-high heat and fry the gnocchi for 6 - 8 minutes until golden brown. 
• Transfer to a plate and keep covered with aluminium foil, warm.

• Meanwhile, in a bowl, mix the flour with the ground paprika, 50ml water per person, salt and pepper. 
• Transfer the panko to a deep plate. 
• Pat the eggplant slices dry with kitchen paper.
• Coat each slice, one at a time, with the flour batter, then coat them all over with the panko breadcrumbs.

• Heat the sunflower oil in the large pan from the gnocchi over medium-high heat. 
• Fry the eggplant slices for 2 - 3 minutes per side until golden brown. Remove and drain on kitchen paper, then season with salt*. 

Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.