Ingredients

• 1 medium eggplant
• 1 medium white onion
• 2 medium ripe tomatoes
• 3 garlic cloves
• 1 bunch of chopped parsley
• 2 Tbs of olive oil
• Salt to taste
• 1 to 2 Tbs of tomato puree

Preparation

1. Chop the onion into medium pieces, and fry with the minced garlic in a frying pan along with the oil.
2. After 1 or 2 minutes, add the eggplant cut into large cubes.
3. Peel the tomatoes and cut them into medium cubes. Add to the eggplant.
4. Season with salt to taste and add the tomato puree with a little water. Mix everything.
5. Once the eggplant is cooked, add the chopped parsley and turn off the heat.
6. Serve warm.