EGGPLANT AND TOMATO

1 pound (500 g) eggplant, peeled and minimize within ¾-inch (2-cm) cube
1 tablespoon salt
Very good, clean-tasting olive oil
1 pound (500 gr) tomatoes, peeled, seeded, and coarsely chopped
Black pepper
About a dozen branches flat-leafed parsley
1 clove garlic
Mix the eggplant with the salt and allow for it to launch its liquid for at small ½ hour. Rinse and drain it. in a huge nonreactive frying pan more than medium warm, cook the eggplant right up until smooth in ¼ cup (60 ml) olive oil, stirring against period to period, around 15 minutes.
Whilst the eggplant is cooking, peel, seed, and chop the tomatoes. in a different nonreactive pan above medium heat, cook the tomatoes in a very little olive oil till soft, about 10 minutes. mix the 2 veggies, seasoning nicely with salt and pepper. Finely chop the parsley leaves and garlic soon in advance of serving and sprinkle them on top of the veggies (for visual appearance) or stir them in (for style). Serves 4 to 6.