Dice or slice one eggplant.
Toss with 1/2 teaspoon salt.
Place on kitchen paper on a plate and microwave, uncovered, for 10 minutes. Rearrange after 5 minutes.
Remove to a bowl and toss with 1 tablespoon olive oil
Add another tablespoon olive oil to a non stick pan and heat over 3/4 heat.
Add eggplant and fry, stirring occasionally but not too much so it doesn't break up.
It should go brown and caramelised on the outside.