Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bake the eggplant at 350 for about an hour, until very soft. remove and peel while still hot under running cold water. remove the seeds (if there are too many). place in colander and drain liquids. while eggplant is draining, dice the onion and green pepper. heat 2 tbsp olive oil, and add onion over medium heat until translucent. add green pepper and cover with lid. let pepper cook until soft. remove from heat. put eggplant in food processor and mince. add the pepper and onion to the eggplant, then the mayonnaise. season with salt and pepper. chill before serving.

Target 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.