Trim and slice the eggplant, steep it in salt, then fry it. Let it drain on a rack or on paper towels.

In a saucepan over medium heat, warm the olive oil with the garlic, stirring until the garlic lightly colors. Add the parsley, tomatoes, chili pepper, and salt, and stir well. Simmer gently about 25 minutes, until the oil separates and floats free.

Cut the fried eggplant into slivers about 1/2 inch wide and add to the sauce. Cook 2 to 3 minutes, stirring once or twice. Taste and correct for salt and hot pepper.