- 5 tablespoons extra-virgin olive oil
- 1 medium eggplant (1 pound), cut into 1/2-inch dice
- Kosher salt and freshly ground pepper
- In a large skillet, heat the olive oil until shimmering. Add the eggplant and cook over moderately high heat, tossing occasionally, until tender and golden, about 10 minutes. Season with salt and pepper and serve.