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. Transfer the eggplant to a bowl and season with salt and pepper. Sprinkle with cilantro and serve.