Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel the eggplants and cut into 1 inch slices. in a 10-inch skillet fry the eggplant slices in olive oil until soft. remove eggplant from skillet and transfer to a separate bowl; rustically mash the eggplant. add onions, garlic, lemon juice, salt, freshly ground black pepper and sugar; blend thoroughly. chill eggplant mixture in refrigerator 1 to 2 hours. place a 1/2 cup serving of the eggplant mixture on to a salad plate and pat it down to form a circle within 1 inch of the salad plate edge. place tomato slices ornately over the eggplant mixture and top with sliced black olives. drizzle with a bit of olive oil and garnish with sprigs of fresh parsley.

Target recipe: place the diced eggplant in a bowl. mix the salt and lemon juice together and pour over the eggplants. let sit for 30 minutes. sprinkle on the oil and toss well. gently stir in the garlic, beans, and sugar. season with black pepper. recipe did not call to chill this but i think it might taste better chilled.