Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: from each eggplant, cut out 3 vertical strips of skin, leaving it with a striped effect. slice the eggplant into 1/2" (1 cm) thick slices, salt and let drain in a colander for 1/2 hour. rinse well and squeeze gently. pat dry using paper toweling. heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides. drain on paper toweling and then mash the eggplant, garlic and spices together. return this mixture to the skillet and fry until all of the liquid evaporates and only oil and vegetables remain. stir often during cooking. pour off the oil and season with the lemon juice. correct the seasoning with salt to taste and let come to room temperature. serve with the harissa sauce.

Target recipe: heat oil in a heavy nonstick skillet or flameproof casserole over medium high heat. cook cumin seed 15 seconds or until dark brown. stir in fennel(if using) and pepper. immediately add onions and garlic sauté 5 minutes, stirring frequently, until golden. stir in next three ingredients. add eggplant and reduce heat to medium. sauté 5 minutes, stirring occasionally, until eggplant softens. stir in tomatoes and simmer 10 minutes, stirring frequently. stir in beans. sprinkle with cheese. reduce heat to low and simmer 5 minutes or until sauce thickens and cheese has melted. sprinkle with cilantro. serve with beaujolais, fumé blanc or chiantí.