Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash and cut eggplants across in circles of about 1cm (10mm) in width. (they might start turning dark in colour once cut, but don't worry about it, it's normal.). mix water and vinegar in a pot and get it to a boil. once it's boiling, cook eggplants in batches for about 5 minutes. remove and place them on a paper towel to drain and cool off. once they've cooled place them in a jar with a sealed lid. add the seasonings. cover with oil and screw on the lid. turn the jar around so the ingredients spread evenly inside the jar. can be kept in fridge for up to 3 weeks.

Target 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.