Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel the eggplants and cut into 1 inch slices. in a 10-inch skillet fry the eggplant slices in olive oil until soft. remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant. add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly. chill eggplant mixture in refrigerator 1 to 2 hours. place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge. place tomato slices ornately over the eggplant mixture and top with sliced black olives. drizzle with a bit of olive oil and garnish with sprigs of fresh parsley.

Target 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.