Dice eggplant, season it with a pinch of salt and set aside for about 20 minutes to purge any bitter juices.
Dredge in flour. Heat enough oil in a pan over high heat to completely cover the eggplant. Fry eggplant until golden, remove from the oil with a slotted spoon and drain on paper towels.
Chop onion and garlic. Heat olive oil in a large pan over medium heat and sauté onion and garlic. Add eggplant, crushed tomato, salt and pepper and cook for about 15 minutes.
