Wash and peel the eggplants, leaving every second strip of skin. Cut them into small pieces and cook them in a boiling saucepan for about 7 minutes.
Meanwhile, wash and peel the tomatoes. Cut them into small pieces, as well as the garlic.
In a frying pan, pour a tablespoon of olive oil and add the tomatoes and garlic. Cook over low heat for about ten minutes.
After 7 minutes, drain the eggplants and put them in the pan with the tomatoes. Also add the chopped parsley, spices, a final tablespoon of olive oil, salt and pepper (to taste).
Continue cooking, crushing the eggplants and tomatoes a little until you almost get a puree.