Prep eggplant - peel if necessary, then cube. Salt if necessary, drain wash & dry.
2.
Put the oil and most of the garlic in a large nonstick skillet over medium heat.
3.
Two minutes later, add the eggplant.
4.
Cook, stirring occasionally, until tender and lightly browned - 15 minutes or longer, adjusting the heat so the eggplant browns as quickly as possible without burning.
5.
Add the remaining garlic and cook for 1 min more. Taste & adjust seasonings.
6.
Stir in a handful of garnish & cook for a few more seconds. Garnish with more and serve.
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