For the veal kidneys, sauté the onion in olive oil until translucent. Peel the eggplant and cut into cubes. Salt and let stand for 15 minutes. Drain dark soup and add to onions.
Steam for about 4-5 minutes. Cut the tomatoes into quarters and add. Saute for a few minutes, turning frequently. Season with plenty of salt, pepper and the garlic clove. Keep hot.
Remove the skin and tendons from the veal kidney, slice very thinly and sauté very quickly and very briefly in the hot oil. Add the vegetables, stir through. Mix with the parsley and serve immediately.
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