Steps
- 1
Wash the eggplants and pat dry. Slice them about 1/2 cm thick.
- 2
Mix with salt and leave to rest for 30-60 minutes.
- 3
Remove the dark liquid from the eggplants. Wash to remove the excess salt and pat dry.
- 4
Heat the oil in a pan (I used medium heat). Add the eggplants and then the Tuscan seasoning. Flip occasionally until tender.
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