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: heat oil in the saucepan, and saute the eggplant and shallots together, over a low heat, stirring frequently, for about 15 to 20 minutes. do not allow eggplant to brown. add the stock, and adjust the salt and pepper to taste. remove from heat, stir in the pepper cream, and serve immeadiately. pepper cream: place the pepper pieces under a broiler, and heat, turning until the skin starts to change color. remove from the broiler and cool. in the container of a blender combine the pepper, cream, and salt and pepper to taste. process on low until the pepper is just chopped fine. remove from the blender and use as desired.