Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 400 degrees f. cut the eggplant, bell pepper, and onion into 1-inch cubes. toss them in a large bowl with the garlic, olive oil, salt, and pepper. spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. cool slightly. place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. it should still have a lot of texture left, and not completely pureed. taste for salt and pepper.

Target recipe: wash and cut each eggplant into two halves- lengthwise. cut them into 1/4" slices[like half circles]. apply tumeric powder and salt. deep fry them till medium brown and crispy using the vegetable oil. drain on kitchen papers. cut onions and green chillies into very thin slices. dissolve 1/2 soup cube in about 1 tables spoon of boiling water and mix with onion mixture. add lemon juice and mix well. finally, add fried eggplant and mix well. check for salt and lemon- add more if you wish. this is a side dish to be served with rice and lentil curry.