1. Wash the aubergines and cut them, skin on, into cubes of about 2 cm.
2. Heat the olive oil in a large frying pan and fry the garlic cloves, crushed in their skins, for 1 minute.
3. Add the aubergine cubes and fry over medium-high heat, tossing often, for 10-12 minutes until golden on all sides and soft inside.
4. Add the halved cherry tomatoes and the oregano, season with salt and pepper and cook for another 5 minutes until the tomatoes collapse slightly.
5. Take off the heat, remove the garlic and stir in the chopped parsley.
6. Serve hot or warm as a side dish.
Tip: "Funghetto" means the aubergine is cooked the way you would sauté mushrooms; don't overcrowd the pan, or it will steam instead of browning.
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