Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: peel and cube eggplant. sprinkle lemon juice and salt on each side of eggplant. chop onion. on medium heat sauté eggplant in 1/4 cup canola oil with chopped onion (usually just a few minutes until eggplant no longer looks spongy). drain eggplant on paper towels to remove excess oil. drain and rinse white kidney beans. in large stock pot add crushed tomatoes, oregano, white kidney beans, garlic. cook on low until bubbly. ten minutes before serving add parmesan cheese and spinach. can be served as a stew, over rice, with pasta or crusty bread.

Target recipe: roast eggplant in the oven until the skin is charred. allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes. arrange with green pepper in 2-quart shallow casserole dish. in a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well. pour over eggplant mixture. cover and refrigerate 1 hour. drain marinade and reserve for other use. toss marinated vegetables with tuna and tomato. spoon in to salad bowl lined with crisp greens. enjoy!