sautéed eggplant with garlic, basil, and mint

[lt_recipe name=”sautéed eggplant with garlic, basil and mint” summary=”suggested equipment // cast iron skillet. bowl or colander” print=”yes” ingredients=”1 medium eggplant;approx. 1 teaspoon kosher salt;3 tablespoons avocado or olive oil;2 cloves garlic, minced or pressed;2 tablespoons chopped basil;2 tablespoons chopped mint;freshly ground black pepper ” ]remove the stem from the eggplant and chopped into 1/2-inch cubes (you can do this by first slicing the eggplant lengthwise, and then horizontally into cubes). The eggplant cubes will shrink once you sauté them down, so I like to cut them slightly larger than the size I want to serve.;;transfer eggplant cubes to a bowl or colander, add kosher salt, and toss to coat. the salt will help draw out any excess water prior to cooking.;;heat 2 tablespoons of oil in a cast iron skillet or medium-high heat. add the eggplant and sauté for about 7 minutes or until the eggplant has softened. add the remaining oil and minced garlic, and stir to keep the garlic from burning. lower heat to medium and continue sautéing (stirring/tossing constantly) for about 15-20 minutes. transfer to a serving dish and top with fresh basil, mint, and black pepper. [/lt_recipe]