Start by cutting the eggplants. 

After washing and drying them, remove the ends and cut them into slices then reduce each slice obtained into chunks about an inch and of the same size. 

Place the eggplants in a colander, then sprinkle them with coarse salt and hold them flattened with another plate.

Place a weight over the plate so that the vegetables are held firm. Leave them for at least half an hour, then wash them under running water and dry them with a clean towel or paper towels.

In a nonstick skillet, we sauté the garlic with a little olive oil; when the garlic has browned, add the eggplant and cook over medium heat for about 8 to 10 minutes until golden brown, stirring occasionally.

Meanwhile, cut the cherry tomatoes in half and add them to the eggplant, which will have already turned a nice golden color.

Add a little salt if needed and black pepper.

Let it cook for another 4 to 5 minutes, until the cherry tomatoes have softened.

Turn off the heat, add chopped parsley and serve.