- 1 Japanese eggplant, sliced very thinly lengthwise
- Olive oil
- 1 clove garlic, minced
- 1 tomato, cut into wedges
Heavily salt the eggplant; let sit on paper towels at least 30 minutes. Squeeze out liquid; rinse well.
Sauté eggplant in olive oil until tender. Drain on paper towels. Squeeze again to extract oil.
In same pan, briefly sauté garlic. Add tomato wedges and a couple pinches oregano. Cook until tomatoes are soft; add eggplant and reheat.