Buy this cookbook. Read it in bed. Cook a recipe a week.
What you'll need:
Trim, peel and slice the eggplant. Sprinkle both sides with salt and allow it to sit, drawing out moisture. After 15-30 minutes, thoroughly pat the eggplants dry with paper towels. In a large frying pan, heat 1.5" layer of oil. When the is hot—not smoking—add the eggplant and fry until golden brown color on one side. Flip the eggplants, and fry the other side. Do not turn them more than once. When both sides are done, use a slotted spoon or spatula to transfer them to a cooling rack to drain or to a platter, lined with paper towels.
Add olive oil and garlic into a sauce pan, and turn on the heat to medium. Cook and stir the garlic until it becomes lightly colored, stirring consistently to avoid burning the garlic. Then, add the parsley, tomatoes, chili pepper, and salt—stir thoroughly. Adjust heat so that the sauce simmers steadily but gently, and cook for about 25 minutes, until the oil separates and floats free.
Cut the fried eggplant into about half inch cubes. Add to the sauce, cooking it for another 2-3 minutes, stirring periodically to allow the eggplant to reach sauce temperature. Taste and correct for salt and pepper. Serve atop pasta and enjoy!