Rinse the melanzani, chop the base and cut into bite-sized cubes, peel and dice the onions, sauté the anchovy fillets with the onions in olive oil – add the diced eggplant, tomato flesh (without juice), parsley and clear soup. Cover and simmer on low heat for 10-15 minutes – this way the melanzane will be cooked and absorb the liquid. After stewing, season everything together sweet and sour with white wine vinegar and sugar. If you like, you can season with pepper and the juice of a lemon. Mix the braised melanzane with the cooked spaghetti and bring to the table.