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: in 3 small bowls: put flour in the 1st, egg and 1/2 teaspoons salt (whisked together) in the 2nd, bread crumbs and remaining seasonings in the 3rd. cut eggplant in 1/4 inch thick slices and then quarter slices. dredge each piece of eggplant in the flour, coating thoroughly, then shaking off excess. dip in egg mixture, then press into bread crumbs. transfer to a rack or paper towel to allow them to dry slightly. in a deep heavy skillet, heat 1/2-3/4 inch of oil to 375 degrees f. fry the eggplant in batches for 1 minute on each side or until golden. drain on paper towels; sprinkle lightly with salt before serving if desired. serve with dipping sauce.