Aubergine cut into cubes, lightly salt and leave for 10 minutes.

Coarsely chop the parsley.

Onions cut into rings.

Heat olive oil in a pan.

Add the onions and fry until golden brown.

Drain liquid from eggplants, rinse with water, dry with paper towel.

Add the eggplant to the onion and simmer for 10 minutes.

Add garlic, grated on a fine grater, to vegetables, simmer for another 5 minutes.

Sprinkle with saute chopped parsley just before serving.