Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325 degrees f. pare and dice eggplant. heat oil in skillet, add onion, green pepper, and eggplant. stir over low heat until eggplant is soft. add tomatoes (may substitute canned italian solid pear shape tomatoes, drained), salt, and freshly ground pepper. simmer a few minutes. at this point you can add basil, chives, parsley, tarragon or oregano to taste. turn into casserole dish and bake at 325 degrees f for 40 minutes. casserole may be served hot or cold, with sour cream.

Target recipe: preheat oven to 450. spray baking sheet with oil and place eggplant slices on it in a single layer. spray the tops of the eggplant with oil. bake until soft when pressed about 15-25 minutes. meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes. turn oven down to 350 when eggplant is done. arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. spoon half the sauce over eggplant and sprinkle with half the cheese. repeat layers ending with cheese. bake at 350 until heated through and bubbly (about 30 minutes). top with sour cream if desired.