Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], 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: wash and cut each eggplant into two halves- lengthwise. cut them into 1/4" slices[like half circles]. apply tumeric powder and salt. deep fry them till medium brown and crispy using the vegetable oil. drain on kitchen papers. cut onions and green chillies into very thin slices. dissolve 1/2 soup cube in about 1 tables spoon of boiling water and mix with onion mixture. add lemon juice and mix well. finally, add fried eggplant and mix well. check for salt and lemon- add more if you wish. this is a side dish to be served with rice and lentil curry.