Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut unpeeled eggplant into 1 inch cubes. fry on all sides in 1/2 inch of salad oil. drain on paper towels. saute onion, celery and garlic in olive oil. add tomato paste and cook slowly for 10 minutes. add water and remaining ingredients. cook on low for at least 1 1/2 hours, stirring occasionally to keep from sticking. remove from heat and allow to cool slightly. you can store this in the refrigerator for up to one week, or process it in a water bath (per your canners canning instructions).

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.