Skillet Eggplant

INGREDIENTS
2 pounds eggplant, peeled and cut into 1-inch cubes(about 6 cups)
1-1/2 tsp.salt, divided
1/4 cup extra-virgin olive oil
1 medium onion, peeled and diced (about 1 cup)
1-1/2 Tbsp. Light brown sugar
1/4 cup balsamic vinegar or sherry vinegar
1/2 to 1 cup water, divided
3/4 cup large stuffed green olives
1 cup crumbled “feta cheese”
1/2 tsp. Freshly ground pepper
 
DIRECTIONS
1. Place the eggplant cubes in a colander, sprinkle wit 1 tsp of salt and let it sit at room temperature for 20 minutes.
2. Heat the olive oil in a large skillet over med heat
3. Add onions and cook until soften about 8 minutes
4. Blot any moisture off the eggplant and add to the onions. Cook the eggplant, stirring often, until brown about 5 mins.
5.  Stir in sugar, vinegar and 1/2 cup of water. There should be enough liquid to make the dish a consistency of thick stew.
6. Cover the skillet, reduce the heat to medium-low and simmer for 15 minutes.
7. Stir in the olives and cooked until warmed through– about 3 minutes
8. Gently fold in the cheese, season with remaining 1/2 tea. of salt and pepper.
9.  Serve immediately
 
Serves  4 to 6