Cut the eggplant in 4 and then in medium/small chunks.
Rinse, drain and dry the eggplant well with a kitchen cloth.
Heat 2 tablespoons of extra-virgin olive oil in a large pan, brown the garlic and red chili (carved to release aroma).
Remove them and add the eggplant.
Turn to medium/high heat and cook the eggplant stirring every now and then, until completely cooked.
Serve the eggplant hot or room temperature, sprinkled with fresh parsley.