Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 325 degrees f. pare and dice eggplant. heat oil in skillet, add onion, green pepper, and eggplant. stir over low heat until eggplant is soft. add tomatoes (may substitute canned italian solid pear shape tomatoes, drained), salt, and freshly ground pepper. simmer a few minutes. at this point you can add basil, chives, parsley, tarragon or oregano to taste. turn into casserole dish and bake at 325 degrees f for 40 minutes. casserole may be served hot or cold, with sour cream.

Target recipe: makes 8 servings. preheat oven to 350°f; spray a 13x9-inch baking pan with nonstick cooking spray. spray a large nonstick saucepan or dutch oven with nonstick cooking spray; heat. add the turkey, onion and garlic; cook, stirring as needed, until the turkey is browned and the onion is softened, 5-6 minutes. add the eggplant, tomatoes, peppers, bread crumbs, sauce and basil; bring to a boil, stirring as needed. transfer the turkey mixture to pan and bake, covered until the veggies are tender, 45-50 minutes; uncover and sprinkle with cheese.