Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: peel and cube eggplant. sprinkle lemon juice and salt on each side of eggplant. chop onion. on medium heat sauté eggplant in 1/4 cup canola oil with chopped onion (usually just a few minutes until eggplant no longer looks spongy). drain eggplant on paper towels to remove excess oil. drain and rinse white kidney beans. in large stock pot add crushed tomatoes, oregano, white kidney beans, garlic. cook on low until bubbly. ten minutes before serving add parmesan cheese and spinach. can be served as a stew, over rice, with pasta or crusty bread.

Target recipe: with a fork, pierce skin of eggplant. bake eggplant in a rimmed pan in a 400 degrees oven for 1 hour or until very soft; cool. split in half and scoop out pulp into a bowl. mash pulp with a fork. mix in oil, lemon juice, garlic, green pepper and salt and pepper to taste. cover and chill for 2 hours. to serve: arrange romaine lettuce leaves on platter. mound eggplant in center. garnish with tomato wedges and fresh parsley.