Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: . wash and dice the eggplants and soak them in salted water for half an hour. drain, dry and fry them in a little oil, until golden. keep the oil in the frying pan. place on a kitchen paper/towel to drain completely, then place them on a serving dish. go back to the oil and in the same pan fry the onions, add the tomatoesand the diced celery. season to taste. cook for about 15 min, then add the olives, diced, the caper, vinegar and sugar. cook for a further 10 min, stirring occasionally. pour the sauce over the eggplant.

Target recipe: cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.