Wash eggplant, dry with a towel and cut into pieces without peeling. To remove the bitter juices from the eggplant, sprinkle with a pinch of salt and let it drain in a colander for about 30 minutes.
Squeeze firmly in the palm of your hand to remove all the moisture. Fry in batches in plenty of hot oil (check oil temperature with a piece of eggplant). When eggplant begins to turn golden, remove with a slotted spoon and rest on a slanted surface to drain excess oil.
Pour most of the oil out of the pan, leaving one or two tablespoonfuls in the pan to sauté the garlic until golden. Peel, seed and chop tomatoes. Stir in and sauté for two or three minutes.
Add eggplant. Season with salt and pepper to taste, turn off the heat and add a handful of chopped parsley. Serve warm. Variation: Rinse some salt-packed capers in plenty of warm water, pit some olives and stir into the preparation.