b'WHAT YOU NEED TO DO:TO PREPARE THE EGGPLANT & TOMATO SAUCE:Mix all the eggplant pieces and salt in a colander. Cover with a plate and place a weight on top of the plate. Let sit, undisturbed, in the sink for at least an hour, then dry well with a cotton towel.Pour the extra light olive oil into a frying pan and cook over high heat until it starts to shimmer. Add the dry diced eggplant and cook over medium-high heat for about 3 to 4 minutes. Use a slotted spoon to move the eggplant pieces to a piece of brown paper to drain.'