Peel and chop the garlic and shallots. Wipe the mushrooms clean with a kitchen towel and slice them, or use pre-sliced mushrooms. Wash the eggplant and cut it into pieces.

In a skillet, heat a drizzle of olive oil over low heat. Sauté the chopped shallots and garlic. Add the eggplant and mushrooms, increase the heat, and season with salt and black pepper. Cook for about 5 minutes.