Eggplant cut into large pieces, generously sprinkle with salt and leave for 15-20 min.

In a separate bowl, mix the ingredients for the sauce: soy sauce, wine vinegar, sugar. 1 tsp corn flour dissolved in 2 tbsp water and add to sauce. Onion cut into thin half-rings.

Eggplant rinse with cold water. In a pan pour a small amount of vegetable oil and put slices of eggplant. To skumanich it on medium heat on all sides and simmer until soft about 15 minutes.

Ready eggplant to put aside. In skillet, heat small amount of vegetable oil and put the onion and garlic. Simmer on medium heat for about 3-4 minutes until soft, stirring constantly. Add eggplant, pour in the sauce. Mix well, reduce heat to low, cover the pan with a lid and simmer for 2 minutes. Remove the lid and simmer for another 1 minute, stirring constantly. Remove pan from heat. Finely chop the parsley and mix with the vegetables. Delicious eggplant ready!

Bon appetit!