Prepare the Eggplants: Slice the eggplants and season with salt. Let them drain for 10 minutes to remove excess moisture.

Pat the slices dry with a paper towel.

Cook the Eggplants: Heat a generous amount of olive oil in a skillet over medium heat.

Add the eggplant slices and cook until golden brown on both sides. Remove from the skillet and set aside.

Sauté the Onions: In the same skillet, add more olive oil if needed.

Sauté the chopped red onions for a few minutes until they become translucent and slightly caramelized.

Add the Tomatoes: Add the diced tomatoes to the skillet with the onions.

Season with salt, black pepper, and add a handful of chopped parsley.

Cover and simmer for 10 minutes, allowing the tomatoes to soften and create a sauce.

Prepare the Yogurt Sauce: In a bowl, combine the Greek yogurt with minced garlic.

Season with salt and pepper to taste. Mix well.

Combine and Cook: Add the cooked eggplants back to the skillet with the tomato mixture.

Cover and cook for an additional 10 minutes, letting the flavors meld together and the excess liquid evaporate.

Serve: Serve the eggplant and tomato stew with pita, bread, or piadina.

Garnish with fresh parsley and a drizzle of olive oil.