Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], 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!

Target recipe: place the sliced eggplant in salt water, weight down with a plate and soak for at least 1 hour. drain well and pat dry. dip in egg or egg substitute and roll in cracker crumbs. fry in oil til golden or place on a baking sheet sprayed with cooking oil and bake at 350 degrees for 30 minutes, until crispy, turning halfway through. remove, drain on paper towel. on bottom of each bun, layer eggplant, lettuce, peppers, cheese, tomatoes, olives. drizzle with italian dressing, replace bun tops.