Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 400ºf. cut eggplant, peppers and onion into 1" cubes. toss in large bowl with garlic, olive oil, salt and pepper. roast for 45 minutes, until vegetables are lightly browned and soft, tossing once during cooking. cool slightly. place in food processor with steel blade, add tomato paste(if using) and pulse 3-4 times to blend. taste for salt and pepper. serve on toasted pita wedges, toasted crostini or crackers.

Target recipe: wash and cut each eggplant into two halves- lengthwise. cut them into 1/4" slices[like half circles]. apply tumeric powder and salt. deep fry them till medium brown and crispy using the vegetable oil. drain on kitchen papers. cut onions and green chillies into very thin slices. dissolve 1/2 soup cube in about 1 tables spoon of boiling water and mix with onion mixture. add lemon juice and mix well. finally, add fried eggplant and mix well. check for salt and lemon- add more if you wish. this is a side dish to be served with rice and lentil curry.