Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut unpeeled eggplant into 1 inch cubes. fry on all sides in 1/2 inch of salad oil. drain on paper towels. saute onion, celery and garlic in olive oil. add tomato paste and cook slowly for 10 minutes. add water and remaining ingredients. cook on low for at least 1 1/2 hours, stirring occasionally to keep from sticking. remove from heat and allow to cool slightly. you can store this in the refrigerator for up to one week, or process it in a water bath (per your canners canning instructions).

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.