Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 400ºf. cut eggplant, peppers and onion into 1" cubes. toss in large bowl with garlic, olive oil, salt and pepper. roast for 45 minutes, until vegetables are lightly browned and soft, tossing once during cooking. cool slightly. place in food processor with steel blade, add tomato paste(if using) and pulse 3-4 times to blend. taste for salt and pepper. serve on toasted pita wedges, toasted crostini or crackers.

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.