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Trim the green caps and slice or dice the flesh. Remove skin with a vegetable peeler if desired. Salting older eggplant before cooking removes bitter flavors. Cut as desired, sprinkle with salt, leave in colander for *0 minutes, squeeze gently and pat dry.�Saut��salted, drained cubes in small amount of hot oil **8 minutes, stirring or shaking constantly, until browned and tender.�Broil�peeled slices, brushed with oil and placed on a broiler pan rack, 5 inches from heat source until browned on each side.�Microwavecubed eggplant, covered, **4 minutes.