How to make
Wash, clean and cut the eggplants into small cubes. Season them with salt and leave them for 15-20 minutes in a colander (placed into a bowl).
Rinse them.
Melt the butter in a deep frying pan and transfer the eggplants into it. Stir and let them simmer over medium heat for 8-10 minutes.
Add the chickpeas, stir and leave them for another 3-4 minutes.
Grate the tomatoes and pour them into the pan. Stir and the dish simmer until it thickens.
Finally, add a pinch of salt and pre-chopped parsley.
Stir, remove the dish from heat and serve.
Enjoy!
