Peel the eggplants and cut them into small cubes . Sprinkle with salt and let them drain. Peel the tomatoes and cut them in pieces and together with eggplants stew them in the butter over low heat until the liquid boil off. In boiling salted water boil noodles. Drain her Forge it with salt, pepper and parsley and mix with eggplant and tomatoes. Serve the dish sprinkled with grated cheese.