Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the olive oil in a large skillet. mince the garlic or put it through a press, and add it to the olive oil. let it heat gently while you prepare the eggplant. wash the eggplant first, then chop it very thoroughly, without peeling. seed and dice the green peppers. add the peppers, eggplant, tomatoes, olives, and capers to the oil. stir well until the oil is evenly coating all the vegetables. add salt to taste. now add the remaining ingredients, stir again, and cover the skillet. lower the heat to a very small flame and allow the sauce to simmer gently for about 1 hour. stir occasionally to keep any of it from scorching, and add more wine or some water if it gets too thick. makes about 2 quarts of sauce. the vegetarian epicure.

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.