Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325 degrees f. pare and dice eggplant. heat oil in skillet, add onion, green pepper, and eggplant. stir over low heat until eggplant is soft. add tomatoes (may substitute canned italian solid pear shape tomatoes, drained), salt, and freshly ground pepper. simmer a few minutes. at this point you can add basil, chives, parsley, tarragon or oregano to taste. turn into casserole dish and bake at 325 degrees f for 40 minutes. casserole may be served hot or cold, with sour cream.

Target recipe: preheat oven to 400°f. prick eggplant with a fork in 10-12 places and rub with olive oil. bake uncovered for about an hour, or until the pulp feels quite soft. scoop out the pulp and place in a small saucepan. add lemon juice and. cook over medium heat until the water has evaporated - about 5. minutes. saute the onion in butter. blend enough of the flour in to make a. thick roux, then add milk slowly to form a thick sauce. beat lightly. into the eggplant. season with salt, pepper and nutmeg. add the. parmesan cheese and a few drops of warm milk if dip is too thick. store overnight in the refrigerator but bring to room temperature. before serving with crackers, bagel chips, or strips of crisped pita.