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1
Peel the eggplant if you like.
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2
If you have any doubt about its quality, cut it into 1-inch cubes and place them in a colander.
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3
Sprinkle liberally with salt, at least a tablespoon; toss the eggplant to distribute the salt.
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4
Let sit in a sink or over a bowl, undisturbed, for at least 30 and preferably 60 minutes.
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5
It will shed a good deal of liquid.
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6
Squeeze out as much liquid as you can, rinse with fresh water, and pat dry.
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7
Put the oil and all but 1/2 teaspoon of the garlic in a large nonstick skillet over medium heat.
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8
Two minutes later, add the eggplant; cook, stirring occasionally, until the eggplant is tender and lightly browned, 15 minutes or longer, adjusting the heat as necessary so the eggplant browns as quickly as possible without burning.
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9
Add the remaining garlic and cook, stirring, for 1 minute more; taste and adjust the seasoning, then stir in a handful of parsley and cook for a few more seconds.
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10
Garnish with some more parsley and serve hot, warm, or at room temperature.
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11
This is good with a few capers, too: In step 3, before adding the garlic, stir in about 2 cups chopped tomatoes (ripe, fresh ones are best, but canned are acceptable).
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12
Cook for about 10 more minutes, stirring occasionally, until the tomatoes break up, then add the garlic and proceed.
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13
In step 3, before adding the garlic, stir in about 1/2 cup bread crumbs, preferably fresh (page 580).
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14
Cook for about a minute, until they begin to brown, then add the garlic.
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15
In step 2, use butter if you prefer; add 2 cups sliced onion and 1 or more stemmed, seeded, and minced fresh green chiles, like jalapenos.
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16
Cook until the onion softens, then add the eggplant and proceed.
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17
In step 3, add 1 teaspoon peeled and minced fresh ginger along with the garlic and use cilantro and mint in place of the parsley or basil.
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18
In step 2, cook 2 bell peppersred, yellow, green, or a combination (or you can use mild poblano chiles), cored, seeded, and cut into stripswith the eggplant, until tender.
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19
In step 3, mix the remaining garlic with 1 cup yogurt, beaten until smooth, a tablespoon of extra virgin olive oil, and some salt and pepper.
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20
Remove the eggplant and peppers from the pan and pour this sauce over them; serve hot.
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21
Just before serving, lightly brown 1/4 cup pine nuts in 2 tablespoons extra virgin olive oil; stir this into the cooked eggplant.
