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: heat oil in heavy sauté pan over medium heat. stir in onion. cook until softening and add garlic. when onion begins to turn golden, stir in eggplant and cook for five minutes, stirring. season with salt and pepper. add tomatoes, olives and basil and simmer over medium heat until tomatoes soften. cook bucatini in rapidly boiling, salted water until al dente, about 8 minutes. drain well in colander. put pasta in serving bowl. add the eggplant mixture. toss and sprinkle with breadcrumbs.