There are several methods of cooking eggplant; we found that broiling was very easy and quick. Sautéing also worked well; we had to add a little more oil in this method to keep the eggplant moist, but the taste was very good. We used an Asian eggplant to get the small rounds in the picture (which is long and thin), but you could use a globe eggplant and cut it into pieces. Many recipes call for salting the eggplant and letting it stand for about 30 minutes before cooking to remove the bitterness; other research indicated salting is not necessary if the eggplant is fresh and firm. We didn’t notice a difference without salting, so we omitted that step here. Some recipes also call for peeling the eggplant; however, we found that both the Asian and globe eggplants we used tasted just fine with the skin on (though you could certainly remove it if it seems overly tough). All quantities below are estimates – feel free to adjust to your liking.