Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: roast eggplant in the oven until the skin is charred. allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes. arrange with green pepper in 2-quart shallow casserole dish. in a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well. pour over eggplant mixture. cover and refrigerate 1 hour. drain marinade and reserve for other use. toss marinated vegetables with tuna and tomato. spoon in to salad bowl lined with crisp greens. enjoy!

Target recipe: peel eggplant, cut in 1" cubes. sprinkle with salt and let stand at room temperature for 30 minutes. drain, dry with paper towles; sprinkle with flour. toss to coat eggplant lightly. heat oil in large skillet, add eggplant. saute 3-4 minutes (divide eggplant and oil; do half at a time if necessary). melt butter in skillet over medium heat. saute garlic 1 minute. add tomatoes, celery salt, bay leaf, basil, salt, pepper and sugar. bring to boiling. reduce heat; simmer uncovered 10-12 minutes. preheat oven to 400 degrees. place eggplant in buttered 2-2 1/2 qt baking dish. pour tomato mixture over eggplant. sprinkle with cimbined crumbs and cheese. bake 25 minutes.