Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the eggplant into chunks, sprinkle with salt, and let stand 30 minutes; rinse under cold water and pat dry. in a saucepan, saute the onions in oil with the eggplant, about 10 minutes. add the tomatoes, sugar, vinegar, and fennel and cook uncovered 10 minutes so juices evaporate; it should be crunchy. add the capers and season with salt and pepper to taste. chill several hours, toss with minced basil, and top with basil leaves. drizzle with a tablespoon of olive oil, if desired.

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.