Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 500°f. pierce eggplant in several places and bake until skin is charred, 20 to 30 minutes. remove eggplant from oven, place in paper bag, and let cool. remove and discard skin; in bowl mash pulp. add remaining ingredients, mixing well to combine; cover with plastic wrap and refrigerate. serve cold.

Target recipe: in a very large kettle, heat olive oil over medium heat. add onion and garlic; cook until the onion is soft. add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir. bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally. put into hot jars and seal. makes 7 pints or 4 quarts. process in hot water bath for 40 minutes. this is very good served over pasta with mozzarella cheese.