Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325 degrees f. pare and dice eggplant. heat oil in skillet, add onion, green pepper, and eggplant. stir over low heat until eggplant is soft. add tomatoes (may substitute canned italian solid pear shape tomatoes, drained), salt, and freshly ground pepper. simmer a few minutes. at this point you can add basil, chives, parsley, tarragon or oregano to taste. turn into casserole dish and bake at 325 degrees f for 40 minutes. casserole may be served hot or cold, with sour cream.

Target recipe: slice eggplant, peel and put into boiling salted water immediately. boil about 10 minutes until tender. drain and return to pan and mash. blend in butter, eggs, pepper, onion, oregano and cracker crumbs. add the grated cheese. pour into buttered casserole and cover with the tomato slices. sprinkle top with additional cheese. bake at 375 degrees until lightly browned on top.