Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: boil eggplants and onions in water for 5 minutes, drain, plunge into ice water and drain again. meanwhile place allspice, peppercorns and cinnamon into a spice bag and cook with vinegar, honey and water to boiling. simmer until syrup is thick. add eggplants and onions and heat through. remove bag and pour mixture into clean hot jars. seal and process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

Target recipe: in 3 small bowls: put flour in the 1st, egg and 1/2 teaspoons salt (whisked together) in the 2nd, bread crumbs and remaining seasonings in the 3rd. cut eggplant in 1/4 inch thick slices and then quarter slices. dredge each piece of eggplant in the flour, coating thoroughly, then shaking off excess. dip in egg mixture, then press into bread crumbs. transfer to a rack or paper towel to allow them to dry slightly. in a deep heavy skillet, heat 1/2-3/4 inch of oil to 375 degrees f. fry the eggplant in batches for 1 minute on each side or until golden. drain on paper towels; sprinkle lightly with salt before serving if desired. serve with dipping sauce.