Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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 350 degrees. peel eggplant and cut into large chunks. boil in salted water for about 10 minutes or until soft. drain eggplant in collander, then return to pot and mash. add all other ingredients except 1/2 cup of the cheese. spray a casserole dish with cooking spray and pour eggplant mixture into dish. sprinkle remaining cheese on top. bake for 45 minutes.