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Toss the eggplant cubes with 1 tsp kosher salt in a colander and let drain over the sink for 20 minutes. Pat dry thoroughly 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 and cook, stirring occasionally, until golden brown on most sides and tender throughout, about 8–10 minutes. Transfer to a plate and set aside.
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