Cut the eggplant into 1-inch cubes. Place the cubes in a colander and sprinkle with the salt. Set aside for 30 minutes, then rinse thoroughly under cold running water. Pat dry with paper towels.
Heat the olive oil in a large frying pan. Cook the eggplant cubes with the garlic over medium heat for about 10 minutes, tossing regularly, until golden and softened. You may need to do this in two batches to ensure that all the eggplant cubes brown well. Drain on paper towels and season with a little salt. (you may cook the eggplant with or without the garlic for this step.)
Place the cooked eggplant cubes in a serving bowl and toss with lemon zest, lemon juice, capers, olives, chopped parsley and garlic. (use the garlic in this step if you did not cook it with the eggplant.)
Season with salt and freshly ground pepper. Serve at room temperature.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.