Ingredients
500 g eggplant
1 garlic clove
4-5 cherry tomatoes
parsley
1/2 glass of dry white wine
extra virgin oil
salt
pepper
Peel the eggplant, cut into cubes and keep them covered with salt for 20 minutes. Wash and squeeze to remove their water.
In a pan heat the oil and garlic. When the garlic is golden, remove it and add the eggplant. Cook for 5 minutes, stirring occasionally. Add the tomatoes, salt and white wine. Continue cooking for another 20 minutes. At the end of cooking, add the chopped parsley and a pinch of pepper
