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Toss the eggplant cubes with 1 tsp salt in a colander and let them sit for 10 minutes, then pat dry with paper towels.
Heat 3 tbsp olive oil in a large (12-inch) skillet or wide saucepan over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring occasionally, until golden and softened on most sides, about 10–12 minutes.
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