Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: chop celery and par-boil until half tender. skin and cube eggplants. place cubed eggplant in a colander and salt heavily. place a heavy object on top of the eggplant and let all the bitter juices drain for about 2 hours. in a very large pot, place 1/2 inch of olive oil and place on medium heat. add the eggplant, capers, celery, olives, pepper and sugar into hot oil and saute 30 minutes. add the cider vinegar a little at a time until all of it is used. cook for 1 hour or until most of the liquid has evaporated. test the eggplant to be sure it is soft enough for a spread. ladle into canning jars. because this is an appetizer and makes quite a lot, i wasn't sure what to say about servings so the nutritional value will be off.

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.