<http://schema.org/recipeInstructions>
" In nonstick 12-inch skillet (2 inches deep) or nonstick 5-quart saucepot over medium heat, in 1 tablespoon hot olive oil, cook onion 10 minutes, or until golden, stirring occasionally. Increase heat to medium-high. Add 2 more tablespoons olive oil and eggplant to onion in skillet. Cook vegetables about 10 minutes longer until eggplant is browned. Stir in olives, sugar, vinegar, salt, and 1/2 cup water; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes longer until eggplant is tender. Remove skillet from heat; stir in cheese, tomato, and basil."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a25991/skillet-eggplant-stew-2064/?src=shelter_footer>