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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.5 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 1/2 tsp kosher salt in a colander set over the sink. Let stand for 30 minutes, then pat thoroughly dry with paper towels.
Heat 3 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add half the eggplant in a single layer and cook, turning occasionally, until golden brown on most sides and tender throughout, 7–9 minutes. Transfer to a plate. Repeat with another 2 tbsp olive oil and the remaining eggplant.
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