Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 500°f. pierce eggplant in several places and bake until skin is charred, 20 to 30 minutes. remove eggplant from oven, place in paper bag, and let cool. remove and discard skin; in bowl mash pulp. add remaining ingredients, mixing well to combine; cover with plastic wrap and refrigerate. serve cold.

Target recipe: cut the eggplant into chunks, sprinkle with salt, and let stand 30 minutes; rinse under cold water and pat dry. in a saucepan, saute the onions in oil with the eggplant, about 10 minutes. add the tomatoes, sugar, vinegar, and fennel and cook uncovered 10 minutes so juices evaporate; it should be crunchy. add the capers and season with salt and pepper to taste. chill several hours, toss with minced basil, and top with basil leaves. drizzle with a tablespoon of olive oil, if desired.