I find frying cubes of aubergines unsatisfactory. As everyone who has cooked them knows, aubergines absorb a great deal of oil; then they stick to the pan. It is not an efficient way of softening them. My usual method - in this recipe, for example - is to toss them in oil and to bake them.
However, it occured to me the other day that I could cook them in a pan if the pan offered a moist environment, such as that created by softened onions. The pan in the picture contains two red onions, softened in olive oil with some garlic. I threw in the aubergines, tossed them in the oily onions, and covered the pan, cooking them over a low flame. I stirred them from time to time. In 15 to 20 minutes they were soft, and with a more melting texture than you get when you bake them.
However, it occured to me the other day that I could cook them in a pan if the pan offered a moist environment, such as that created by softened onions. The pan in the picture contains two red onions, softened in olive oil with some garlic. I threw in the aubergines, tossed them in the oily onions, and covered the pan, cooking them over a low flame. I stirred them from time to time. In 15 to 20 minutes they were soft, and with a more melting texture than you get when you bake them.
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