1 lb eggplant (cut in 1 inch chunks, sprinkle with salt, leave to drain at least 30 minutes, rinse, pat dry)
Japanese eggplant are even better if you can get them

3 Tbsp. good olive oil
at least 1 clove garlic, crushed
1 tsp. dried oregano (or more to taste)
1 tsp. paprika (or more to taste)
1/2 tsp. cayenne pepper (or chili powder)
salt, pepper to taste

Heat oil in saucepan. Add the garlic and cook for 1 minute. Add the egplant and fry for several more minutes, stirring all the time. Stir in the spices. Lower the heat, cover and cook for 15 to 20 minutes until the egglplant is tender but not mushy. Serve hot over rice.

Delicious! Melts in your mouth. Very strong flavor. Dennisí favorite. adapted from Cooking for Today, Merehurst Ltd.