Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.

Target recipe: preheat oven to 350 degrees. place oil in large skillet. cook eggplant, onion, and garlic for 5 minutes or until eggplant is tender. stir in tomatoes. pour mixture in greased 2 quart casserole. bake 20-25 minutes, until heated through. cook pasta according to package directions. serve eggplant mixture over pasta and sprinkle with mozzarella cheese.