Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: . wash and dice the eggplants and soak them in salted water for half an hour. drain, dry and fry them in a little oil, until golden. keep the oil in the frying pan. place on a kitchen paper/towel to drain completely, then place them on a serving dish. go back to the oil and in the same pan fry the onions, add the tomatoesand the diced celery. season to taste. cook for about 15 min, then add the olives, diced, the caper, vinegar and sugar. cook for a further 10 min, stirring occasionally. pour the sauce over the eggplant.

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.