Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine all ingredients in a large enameled or stainless steel pot. bring to a healthy simmer, stirring occasionally. you can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours. the slow stewing method blends the flavors very nicely, and the caponata is great reheated. serve with garlic bread or croistini. if you decide to freeze this, it will stay for 2 months.

Target recipe: preheat broiler to high. combine all ingredients for the sauce in a small bowl; set aside. toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, oil, salt, and pepper together in a large bowl. chill until ready to use. saute eggplant in oil over medium-high heat 3 minutes. add to vegetable mixture. brush pitas with oil, season with salt, and broil until lightly toasted on both sides. assemble by placing each pita on top of a sheet of foil or parchment paper. drizzle 1/4 cup of sauce down the center of the pita and place about 1 cup of vegetables on top of the sauce. wrap foil or paper around pita and serve.