Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut eggplants in halves lengthwise, cut the surface about 1 cm deep in a criss-cross pattern and sprinkle with salt. turn cut side down and let drain for 1/2 hour. wipe the eggplants and then cut into cubes. heat the oil and cook the onion and garlic until soft. add the eggplant and cook for another 2 minutes. add capsicums, zucchini, peeled tomatoes, sugar, salt and pepper to taste. cover and simmer gently for about 20 minutes. serve warm and sprinkle with a little parmesan if liked.

Target recipe: soak bean as directed on pkg. for 6 to 8 hours. in 3 1/2 quart slow cooker, combine garbonzo beans, onion, garlic, broth, mushrooms and salt; mix well. cover; cook on low setting for 10 to 12 hours. about 35 minutes before serving, stir in zucchini, bell pepper, italian seasoning and tomatoes. cover; cook on high setting an additional 30 to 35 minutes or until vegetables are tender.