Wash and dry the eggplant. Cut it into ¼” thick diced chunks.

Transfer it to a colander over your sink. Pour salt on the eggplant and stir it around to make sure that all sides have been covered. Allow it to sit for one hour in the sink.

Lay some paper towels on your countertop and spread out the eggplant pieces. Using the paper towels rub off as much of the salt as you can.

Cover the eggplant pieces with another paper towel and gently squeeze out any excess moisture.

Mince the garlic.

Please a large skillet over medium heat.

Once the skillet is hot add the olive oil.

Add in the eggplant with the hot olive oil.

Spread the eggplant out in the pan and stir to coat the fruit. (Note that you don’t want the eggplant to be stacked. If you need to do so because of space, saute the eggplant in batches. )

Cook the eggplant for about 3 minutes on each side.

Add the minced garlic and cook for an additional 2 minutes.