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Tomatoes themselves are not on the candida avoid list; canned tomatoes are limited only for their natural sugars. This recipe works out to about 3/4 cup of canned tomatoes per serving — a full portion rather than a trace, but still likely fine. If you prefer to always avoid canned tomatoes, please tap it and change its rating to Red.
Toss the eggplant cubes with 1 1/2 tsp kosher salt in a colander set over the sink. Let stand for 30 minutes, then pat thoroughly dry with paper towels.
Heat 3 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add half the eggplant in a single layer and cook, turning occasionally, until golden brown on most sides and tender throughout, 7–9 minutes. Transfer to a plate. Repeat with another 2 tbsp olive oil and the remaining eggplant.
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