Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f (175 degrees c). cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. chop the flesh finely. heat 2 tablespoons water in a skillet over medium heat. cook chopped eggplant for about 1 minute. stir in onion, garlic, and parsley, and cook until tender. transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. season with basil, pepper flakes, salt, and pepper. stuff into eggplant shells. top stuffed eggplants with overlapping slices of tomato. drizzle with 4 tablespoons olive oil. place on baking sheet. bake in preheated oven for 30 minutes.

Target 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.