Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat oil in heavy sauté pan over medium heat. stir in onion. cook until softening and add garlic. when onion begins to turn golden, stir in eggplant and cook for five minutes, stirring. season with salt and pepper. add tomatoes, olives and basil and simmer over medium heat until tomatoes soften. cook bucatini in rapidly boiling, salted water until al dente, about 8 minutes. drain well in colander. put pasta in serving bowl. add the eggplant mixture. toss and sprinkle with breadcrumbs.

Target recipe: cut the eggplant in half lengthwise. bake, cut side down, on a greased cookie sheet at 400 degrees f for 60 minutes. as the eggplant cools, gently squeeze out the excess liquid. use a spoon to scoop pulp from the skin; discard skin. place the pulp in a bowl and mash with a fork. using a garlic press, crush the garlic into the bowl. add all of the other ingredients and blend well. season to taste with salt and freshly ground pepper. cover and chill for at least 2 hours before serving. serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers. also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.