Wash the eggplants, put them in cold water, bring to a boil and boil for about 10 minutes. We check readiness with a fork. The fork should easily fit into the eggplant.
Remove from the pan and allow to cool.
Then cut into small pieces.
Put a layer of eggplant, chopped parsley, a little salt in the pan, and sprinkle with vinegar and soy sauce. Then again, a layer of eggplant, parsley, salt, vinegar and soy sauce, and so all the eggplants.
Cover with a plate, put the cargo and send it to the refrigerator for a week.