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: spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan. sprinkle with rosemary, thyme, salt and pepper. stirring occasionally, roast vegetables in pre-heated 400*f oven for 45 minutes, or until tender and browned. toss with basil, olive oil and vinegar. taste and adjust seasonings if necessary.