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In a fry pan, fry the garlic in a little olive oil for a few seconds (just a few seconds - do not allow to brown)
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Add the tomato puree, vinegar, sugar, chili pepper and season with salt and pepper to taste
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Reduce heat and cook uncovered for 20-30 minutes to allow the sauce to thicken, stir occasionaly
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Taste and adjust seasoning as needed
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Turn off heat and add the parsley, allow to cool.
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Spoon sauce on top of eggplant, garnish with more parsley (Note: you may have extra sauce depending on your preference for amount of sauce)
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Note: This dish tastes best when allowed to cool. Place in fridge for 1-2 hours before serving