Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash and cut eggplants across in circles of about 1cm (10mm) in width. (they might start turning dark in colour once cut, but don't worry about it, it's normal.). mix water and vinegar in a pot and get it to a boil. once it's boiling, cook eggplants in batches for about 5 minutes. remove and place them on a paper towel to drain and cool off. once they've cooled place them in a jar with a sealed lid. add the seasonings. cover with oil and screw on the lid. turn the jar around so the ingredients spread evenly inside the jar. can be kept in fridge for up to 3 weeks.

Target recipe: heat oil in a heavy nonstick skillet or flameproof casserole over medium high heat. cook cumin seed 15 seconds or until dark brown. stir in fennel(if using) and pepper. immediately add onions and garlic sauté 5 minutes, stirring frequently, until golden. stir in next three ingredients. add eggplant and reduce heat to medium. sauté 5 minutes, stirring occasionally, until eggplant softens. stir in tomatoes and simmer 10 minutes, stirring frequently. stir in beans. sprinkle with cheese. reduce heat to low and simmer 5 minutes or until sauce thickens and cheese has melted. sprinkle with cilantro. serve with beaujolais, fumé blanc or chiantí.