Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash and cut eggplants across in circles of about 1cm (10mm) in width. (they might start turning dark in colour once cut, but don't worry about it, it's normal.). mix water and vinegar in a pot and get it to a boil. once it's boiling, cook eggplants in batches for about 5 minutes. remove and place them on a paper towel to drain and cool off. once they've cooled place them in a jar with a sealed lid. add the seasonings. cover with oil and screw on the lid. turn the jar around so the ingredients spread evenly inside the jar. can be kept in fridge for up to 3 weeks.

Target recipe: preheat oven to 425ºf. pierce the eggplant with a fork all around. roast the eggplants for about 40 minutes, until soft and mushy. remove from oven and when cool enough to peel, do so and thenchop up the eggplant in a bowl. add sesoning and mash with 3 tablespoons of the butter. in a prepared casserole dish, layer the mashed eggplant, clams, and the cracker crumbs. dot with remaining 2 tablespoons butter. blend the half and half with the reserved clam juice with hot sauce if using. taste and add seasonings, if needed. pour mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish, otherwise, the dish will become too soggy and soupy. cover with parmesan cheese. bake at 350ºf for 30 minutes.