Prep: Cut eggplant into ½ to 1 inch large cubes. In a medium bowl, toss together eggplant, oil, and pepper.
Sauté: Add eggplant to a large nonstick sauté pan and cook over medium heat, tossing occasionally, until eggplant is golden brown and a bit crispy, 10 to 15 minutes (do not over stir - this could make your eggplant mushy!)
Flavor: Add garlic and cook for 1 minute. Remove from heat and gently stir in salt.
Should you peel your eggplant? I prefer to leave the peel on, which helps the eggplant retain it's shape better while sautéing (plus, the skin is filled with fiber and antioxidants!)