Take several aubergines, or egg plant (one would do for two people), peel them, cut them in thin slices and put them in a dish with salt sprinkled over them; they should be left like that about six hours: the salt brings out some of the superfluous water they contain and, well drained, they will be both better and more digestible. They should be covered with a cloth to prevent them getting black. Wash out the salt in fresh water and dry them well in a cloth. Cook your aubergines in olive oil, and meanwhile also cook in oil the same quantity of tomatoes, peeled and with seeds removed. When both vegetables are about three parts cooked (theaubergines take longer, hence the two saucepans) mix them, season with salt and pepper, and let them simmer together for about twenty minutes. A few minutes before serving this delicious ragout add chopped garlic and parsley, omitting the garlic if you do not like the flavour.