How to make
Cut the eggplants into slices, add salt and leave them to drain out their bitter juice. Then rinse them and let them dry very well. Optionally, roll them lightly in flour and fry them in preheated oil.
Fry the chopped garlic cloves in the rest of the frying oil. Add the finely chopped tomatoes. Let them braise until you get a good sauce. Season with salt and pepper, a pinch of sugar and a little vinegar to taste.
Add the chopped parsley and pour the sauce over the eggplants.
