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Toss the eggplant cubes with 1 tsp kosher salt in a colander and let them drain over the sink for 20 minutes. Pat thoroughly dry with paper towels.
Heat 3 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the eggplant in a single layer — work in two batches if needed to avoid crowding — and cook, stirring occasionally, until golden brown on most sides and just tender, about 8–10 minutes per batch. Transfer to a plate with a slotted spoon.
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