In a bowl, mix the chopped chili pepper, green onion, parsley, and garlic cloves. Add the vinegar, red pepper, soy sauce, olive oil, and sesame seeds. Mix well. Cut the eggplants into 4 pieces and place them in boiling salted water. Boil for 8 minutes over medium heat. Remove from the water and cut them into strips. Add the eggplants to the marinade, mix well, and refrigerate for 3 hours.