Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 375 degrees. pierce eggplant with in several places and bake on sheet for 50 minutes (turn midway through baking). after done cooking, let cool for an hour and peel skin off, slice eggplant lengthwish in half. drain out fluid and slice cut eggplant into pieces. in food processor, combine eggplant pulp, tomato,garlic,oil,vinegar, salt and pepper. cover and refrigerate for 2 hours. serve and enjoy with pita bread triangles or coctail rye bread. delicious.

Target recipe: rinse eggplant. trim off and discard stems. cut eggplant into 2-inch cubes. in a 13x9 inch pan, mix eggplant, onions and oil. bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes. drain and rinse garbanzos. drain tomatoes and reserve juice. measure juice and add water to make 1 1/3 cups. add garbanzos, tomatoes and juice mixture to eggplant. continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. add salt and pepper to taste.