Choose eggplant that are firm and long (they will have fewer seeds). Peel and dice them. Dry thoroughly on a towel to remove a maximum of water. Heat the oil in a large frying pan. Add the eggplant when the oil is very hot. Cook as you would potatoes being careful not to let them brown too quickly on a moderate heat and stirring regularly. Cook until they start to brown. A few minutes before serving sprinkle with the chopped parsley and the garlic clove.
