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: prheat oven to 350 degrees. heat oil in 12 inch fry pan over medium heat. add onion, cooking til soft, about 7 minutes. add garlic and cook 1 more minute. add mushrooms, bell pepper and eggplant. cook, stirring, until liquid has evaporated, about 5 minutes. in a 3 or 4 quart casserole, combine eggplant mixture with tomato sauce, broth, thyme and rice. cover and bake till rice is tender (about 1 hour).