How to make
Cut the eggplants into thick pieces, season them with salt and after 30 minutes rinse them to remove the bitter juice. Dry the eggplants.
Beat the marinade products - olive oil, vinegar, garlic, anchovies and season it with black pepper and salt.
Fry the eggplants in a small amount of olive oil. Put them in a bowl and pour the marinade over them.
Sprinkle them with parsley and leave them to marinate for 4 hours before serving them.
