3 cloves of garlic
1 medium eggplant
Chop eggplant in small cubes, after chopping it, you may want to pour some salt over it and leave it resting for a while. This is a trick I learned in Italy to remove the bitterness that the eggplant may have.
Finely chop garlic cloves.
Heat olive oil and fry chopped garlic cloves until golden, being careful not to burn them. This will make the olive oil get that delicious garlicky flavour.