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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
Toss the eggplant cubes with 1 tsp kosher salt in a large bowl and let sit for 10 minutes, then pat dry with paper towels.
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring occasionally, until golden brown on most sides, about 7–8 minutes. Transfer to a plate and set aside.
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