Wash the eggplants and cut them in cubes of about 1/2 inch.

Lay the diced eggplants on a cutting board and spread with abundant coarse salt to drain out the bitter juices from the eggplants.

Let rest for at least 25-30 minutes up to 2-3 hours.

With a paper towel, adsorb the excess of liquid released by the eggplants.

Heat a large pan, add the olive oil and, to follow, the minced garlic.

Before the garlic is overcooked, add the diced eggplants and pepper to taste and cook at low heat for about 20-25 minutes. Stir occasionally. Add some water if necessary.

Before serving add some finely chopped parsley.

To better drain the eggplants, you can tilt a little the board to help the bitter juices flowing away.

As a nice variation, you can cook some peeled fresh tomatoes or tomato sauce with the eggplants.

Serve both warm or at room temperature.

Funghetto Eggplants can be also turned as a good sauce for your pasta.