Slice Eggplant and brine with sea salt. Let it sit for 1 hour on the counter with salt. After 1 hour rinse with water. By using the brine you will keep the eggplant from absorbing the oil when you cook it.

Dice your eggplant, tomatoes and onion.

Crush and dice your garlic.

Add 2-3 tablespoon olive oil to a skillet or coconut oil if preferred and heat over medium heat. Add garlic and onion. Brown the garlic and onion and then add eggplant and tomatoes. Cook until desired tenderness (approximately 15-20 minutes).