Place the cubed eggplant in a colander and generously salt, tossing to ensure even coverage. Leave the colander in the sink for 30 minutes while the juices drain off. After 30 minutes, use a paper towel to absorb any remaining mixture on the eggplant.
In a large saute pan, heat the oil over medium high heat.
Add the eggplant, onion, peppers, garlic and cumin.
Saute for about 8 minutes or until the vegetables are slightly tender.
Season to taste with salt and pepper and serve immediately.
Notes
Salting the eggplant will draw out its bitter juices and reduce the absorption of oil during cooking.
Recipe by Culinary Thymes at https://www.culinarythymes.com/eggplant-and-red-pepper-saute/