Eggplant with Tomatoes

Wash the Eggplant, trim the ends, and cut it into 2-3 cm cubes. Place the Eggplant cubes in a colander, sprinkle generously with Fine sea salt, and let them rest for at least 30 minutes to draw out excess water and bitterness. Rinse the Eggplant thoroughly under cold water and pat very dry with kitchen towels.

Wash the Cherry tomatoes and cut each one in half.

Peel the Garlic cloves and lightly crush them.