Tomato and Eggplant Sauté

2 long Japanese eggplants, thinly sliced
1 Tbsp. fine salt
4 Tbsp. extra virgin olive oil
4 garlic cloves, finely chopped
2 Tbsp. sunflower oil
16 small red tomatoes
16 small yellow tomatoes
6 green tomatoes, in quarters
16 green olives
1 Tbsp. lemon zest
½ tsp. fleur de sel
½ tsp. ground pepper
4 Tbsp. crème fraiche

1.Place eggplant slices in a colander. Sprinkle with fine salt and set over a large bowl 15 minutes. Rinse eggplant slices and pat-dry on paper towel.
2.In a thick pan, heat 4 Tbsp. olive oil. Add garlic and eggplant slices. Sauté over medium heat about 5 minutes or until eggplants are golden. Transfer eggplant slices to a plate, using a slotted spoon.
3.In a pan, heat sunflower oil. Add red, yellow and green tomato quarters and cook over high heat 4 minutes. Mix in olives, lemon zest, fleur de sel and pepper. Cook 2 minutes. Mix in eggplants and reheat 3 minutes.
4.Serve immediately with a big dollop of crème fraiche.