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: heat a little oil in a large, heavy based pan. add the onions and fry for 5 minutes. now add the peppers and fry for 2 more minutes. remove from the pan. add a little new oil to the pan and fry the aubergines for 5 minutes, then add the zucchini and fry for 3 minutes. remove from pan. add the garlic, bay leaves, thyme, sugar and tomatoes to the empty pan and simmer until the tomatoes start breaking down. return all the vegetables to the pan and simmer on low for about 15 minutes. stir regularly and season with salt and pepper. the vegetables should be very soft but at the same time still have some of their texture. season with more salt and pepper to taste. serve immidiately or allow to cool down and serve it cold.