Chop the eggplant in large chunks.
In a skillet over medium heat, place the olive oil and garlic.
Add a pinch of crushed red pepper.
When the oil is hot drop the eggplant. Don’t let the garlic color.
Stir occasionally. Cook for about 10 minutes, until the eggplant is thoroughly cooked but still firm.
Add the parsley and serve warm or lukewarm.