Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees. pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking). after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half. drain out fluid and slice cut eggplant into pieces. in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper. cover and refrigerate for 2 hours. serve and enjoy with pita bread triangles or coctail rye bread. delicious.

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.