Sautéed Eggplant with Garlic and Parmesan

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 large (about 1 pound ) eggplant , cut into 1/2-inch cubes
• 1/2 teaspoon freshly ground black pepper , more to taste
• 2 fresh bay leaves (see Recipe Note)
• 1/2 teaspoon Aleppo pepper or crushed red pepper flakes
• 4 cloves garlic , minced
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons chopped fresh parsley , basil, or chives
• 1/2 teaspoon kosher salt , more to taste

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