Ingredients

• 1/4 to 1/3c. olive oil
• 1.5 lb. baby eggplant (Japanese or Baby variety), sliced in half lenghthwise and diced into 2-3 inch pieces if Japanese and larger variety of eggplant
• Kosher salt and pepper to taste
• Vinaigrette-
  • 2 T. lemon joice
  • 1/2 c. olive oil
  • 4 cloves garlic, minced
  • 1/2 c. grated Pecorino (or your favorite hard cheese. I like Spanish Manchego)
  • Kosher salt & pepper to taste
  • 1/2 tsp. red pepper flakes

Process

1. Make your vinaigrette and set aside.
2. In a large skillet, heat olive oil over medium heat. Add eggplant and turn often for about 15 minutes. Add more oil if eggplant starts to burn- you want it to caramelize.
3. Transfer eggplant to a large bowl and toss with (more oil!) about half of the vinaigrette.
4. Save the rest of the vinaigrette for your salad.
5. Sprinkle with more Pecorino if desired and serve.