Chop the onion coarsely, pepper as well. Fry over high heat, stirring, for about 1 minute. Remove from the pan.
In the same oil, fry the eggplant, cut into cubes. Remove on napkins to get rid of excess oil.
Prepare the dressing. Chop the parsley and garlic finely, cut the tomatoes into thin slices, add allspice, dry basil, olive oil (optional), salt and sugar.
