large eggplant (about 1 pound)
Olive or sun flower oil for frying
4-5 cloves garlic, chopped
1tablespoons vinegar
Salt and pepper to taste
A few sprigs flat-leaf parsley
1 medium tomato, sliced in cubes
1 tbs cumin
Turkish flat bread, or pide

Peel and cut eggplant in 3/4 inch cubes. Soak in salted water for about 20 minutes, wash and dry. Heat oil in frying pan and fry eggplant cubes until golden brown. Drain and place in a serving platter.

Put 3 tb spoon of oil in a pan add cubed, peeled tomatoes and garlic simmer until tomatoes are totally cooked add cumin and viniger simmer for 10 minutes  pour over the eggplants.
Serve cold