Aubergines or Courgettes with Tomatoes

• 750 g (1½ lb) aubergines or courgettes
• Salt
• 1

Cut the aubergines or courgettes into moderately thick rounds. Sprinkle them with salt and leave them to drain in a colander for at least ½ hour. Squeeze aubergines dry.

Sauté gently with the crushed garlic in olive oil, turning the slices over once, until they are soft. Add the tomatoes and squash them gently in the pan. Sprinkle with parsley, season to taste with salt and pepper, and