Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients in a large enameled or stainless steel pot. bring to a healthy simmer, stirring occasionally. you can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours. the slow stewing method blends the flavors very nicely, and the caponata is great reheated. serve with garlic bread or croistini. if you decide to freeze this, it will stay for 2 months.

Target recipe: peel eggplant, if desired. slice lengthwise or crosswise, about 1/4" thick. salt heavily and allow to stand 30 minutes. rinse well several times and drain. preheat oven to 400*. lightly brush cookie sheet with olive oil. mix bread crumbs and parmesan. dip eggplant slices first in egg then in crumbs, coating well. plce on prepared cookie sheet, then drizzle with olive oil. bake 15-20 minutes, turn, and bake 15 minutes longer or until brown. spoon a dab of marinara sauce and a bit of provolone cheese on each slice. return to oven to melt cheese.