– Heat olive oil in a large skillet oven medium heat. – Once the oil is hot, add the diced eggplant and season with onion powder, salt and pepper. Toss to coat.
– Cook the eggplant, stirring occasionally, until the eggplant is soft and lightly browned. – Add the garlic and oregano to the skillet and stir to combine. Cook until garlic is fragrant.
– Enjoy the sautéed eggplant warm, garnished with fresh parsley if desired.