Preparation time: 30 minutes
Wash and cut the eggplant, then cut into pieces the same size. In a pan put olive oil and spices, and then fried. Add the eggplant and fry over low heat until colored (possibly add some 'vegetable broth). Add the tomato puree, salt and cook for 10 minutes or so, or until eggplants are tender. Add 5 or 6 cherry tomatoes washed and cut in half and add salt (and optionally spices). Stir, fire, sprinkle with parsley and serve off.
Source: http://la.repubblica.it
