Heat the Olive Oil in a pot over medium-high heat. Add in the Eggplant, Oregano, Salt, and Pepper. Fry for 5 minutes stirring regularly.

Add in the Onion and Garlic. Fry until the onions become translusant.

Add in the Olives, Gherkins and Tomatoes. Season with Salt and Pepper. Cook for about 15-20 minutes.

After this time, turn off the heat, add the chopped leaves of parsley, cover the pot again with the lid and let rest for about 10 minutes before serving.