Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: score the eggplant and bake in the microwave for 12 minutes. cool eggplant and split open. discard skin and seeds. scoop out all the flesh into a food processor. add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste. process until creamy. scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil. serve with toasted, seasoned pita pieces.

Target recipe: preheat oven to 425. place eggplant in a large bowl; drizzle with 2 t oil, tossing well to coat. arrange in a single layer on a baking sheet. bake at 425 for 15 minutes stirring once. heat the remaining 1 t oil in a large nonstick skillet over med-high heat. add onions; saute' 5 minutes. add 1/2 teaspoon salt and garlic. saute' 1 minute. stir in wine, tomatoes, and bay leaf. bring to a boil. reduce heat to med and cook 20 min, stirring occasionally. stir in eggplant, remaining 1/4 t salt, olives, seasonings. cook 2 minutes. serve over pasta.