Eggplant mushroom

Wash the eggplants, dry them, privatel of the petiole and reduce them first into thick slices 2-3 centimetres and then into cubes. You have these cubes in a colander, sprinkle them with a pinch of salt, cover it with a plate, put a weight on it and let it sit for half an hour eggplants under pressure so that they lose their bitter water. Then, blot the Eggplant with paper towels and place them in a saucepan with adequate dimensions in which you will have already made Brown the chopped cloves of garlic with the oil. Let flavour in the sauce for 4-5 minutes on medium heat, stirring continuously, then add the tomatoes and semi private and fragmented and continue cooking for 20 minutes at moderate heat, covered container, taking care to shake the latter from time to time to ensure that the preparation does not stick to the bottom. Avoid, however, mix the Eggplant why would spappolarsi. At the end, add salt and sprinkle eggplants with ground pepper and abundant, as desired, with chopped parsley. Serve hot or warm.