By Tessa Kiros
In the summer months eggplants are very popular prepared in a variety of ways — baked, roasted, marinated in olive oil, grilled, fried — and especially in a sauce for pasta.
You could also add a few cubes of mozzarella cheese and some baby capers to this dish at the last moment.
Slice the eggplants into thin rounds. Sprinkle with salt and leave in a colander, in the sink, for about 30 minutes to let the bitter juices drain away.
Heat the 3 tablespoons of olive oil in a saucepan and add the garlic and a little of the chopped parsley. When you begin to smell the garli