Peel eggplant and cut into long slices as thick part is not thinner than 5-6 cm. Salted with salt and aged for 6-7 hours. Wash eggplant pieces of lightly salt and milled in a marinade of water, vinegar, sunflower oil, sugar parsley and pepper. The pieces are kept in the marinade little as slightly sinking spoon that is removable. Out ready, rank in jars, among them ranks and garlic and pressed a lot. Finally, in all jars pour the remaining marinade from by filling gaps. Sterilized by placing the first bubbles (ie to expel air), otherwise very eggplant softens. The more you put garlic in jars, the better. This pickle I do every year, because it is very nice. If vinegar is a large amount for a hostess, may reduce it to 100 ml. The same goes for garlic.