Heat the sunflower oil in a frying pan.
Cut the eggplant into medium pieces.
Fry the eggplant until brown.
Cut the onion into half rings. Garlic in pieces.
Add to the eggplant and fry for 2 minutes.
Finely chop the parsley.
Add olives, capers and parsley to the eggplant. Stir.
Pour in the vinegar and cook over high heat until the vinegar has evaporated.
Cut tomatoes into quarters.
Cut the top of the tomato with a knife.
Add the tomatoes.
Add salt and pepper to taste. Simmer for 2 minutes.
