Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel the eggplants and cut into 1 inch slices. in a 10-inch skillet fry the eggplant slices in olive oil until soft. remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant. add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly. chill eggplant mixture in refrigerator 1 to 2 hours. place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge. place tomato slices ornately over the eggplant mixture and top with sliced black olives. drizzle with a bit of olive oil and garnish with sprigs of fresh parsley.

Target recipe: bake the eggplant at 350 for about an hour, until very soft. remove and peel while still hot under running cold water. remove the seeds (if there are too many). place in colander and drain liquids. while eggplant is draining, dice the onion and green pepper. heat 2 tbsp olive oil, and add onion over medium heat until translucent. add green pepper and cover with lid. let pepper cook until soft. remove from heat. put eggplant in food processor and mince. add the pepper and onion to the eggplant, then the mayonnaise. season with salt and pepper. chill before serving.