Sauteed Eggplant with Parmesan

• 5 tablespoons extra-virgin olive oil
• 1 medium eggplant (1 pound), cut into 1/2-inch dice
• Freshly grated Parmigiano-Reggiano cheese
• Kosher salt and freshly ground pepper

1. In a large skillet, heat the olive oil until shimmering.
2. Add the eggplant and cook over moderately high heat, tossing occasionally, until tender and golden, about 10 minutes.
3. Transfer to a bowl and toss with grated cheese.
4. Season with salt and pepper and serve.

extravirgin olive oil, eggplant, cheese, kosher salt

Taken from www.foodandwine.com/recipes/sauteed-eggplant-with-parmesan (may not work)