Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: score the eggplant and bake in the microwave for 12 minutes. cool eggplant and split open. discard skin and seeds. scoop out all the flesh into a food processor. add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. process until creamy. scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil. serve with toasted, seasoned pita pieces.

Target recipe: in a very large kettle, heat olive oil over medium heat. add onion and garlic; cook until the onion is soft. add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir. bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally. put into hot jars and seal. makes 7 pints or 4 quarts. process in hot water bath for 40 minutes. this is very good served over pasta with mozzarella cheese.