Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine all ingredients in a large enameled or stainless steel pot. bring to a healthy simmer, stirring occasionally. you can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours. the slow stewing method blends the flavors very nicely, and the caponata is great reheated. serve with garlic bread or croistini. if you decide to freeze this, it will stay for 2 months.

Target recipe: preheat oven to 400ºf. arrange all ingredients, except tomato paste and bread slices, in bottom of a roasting pan; mix well to coat. roast until vegetables are tender, stirring occasionally, about 40 minutes. place eggplant mixture in a food processor and add tomato paste; pulse about 6 times until very small pieces form (do not puree until smooth). toast bread slices. spread 1 tablespoon of eggplant mixture on each bread slice and serve. yields 1 per serving.