Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut eggplant into small cubes, place on platter and sprinkle them with 2 tablespoons of salt. let stand for 15 minutes, then blot with paper towels, squeezing out as much juice as possible. in large skillet, heat oil and add eggplant, onion, scallions, dill, tomatoes, and salt and pepper to taste. reduce heat, cover, and cook, stirring often, for 10-15 minutes. if necessary, add some water, about 2-3 tablespoons or more. when vegetables are tender, sprinkle with flour and parsley and cook for an additional 5 minutes, stirring occasionally. add olives to heat through. can be served hot or cold.

Target recipe: preheat oven to 425. place eggplant in a large bowl; drizzle with 2 t oil, tossing well to coat. arrange in a single layer on a baking sheet. bake at 425 for 15 minutes stirring once. heat the remaining 1 t oil in a large nonstick skillet over med-high heat. add onions; saute' 5 minutes. add 1/2 teaspoon salt and garlic. saute' 1 minute. stir in wine, tomatoes, and bay leaf. bring to a boil. reduce heat to med and cook 20 min, stirring occasionally. stir in eggplant, remaining 1/4 t salt, olives, seasonings. cook 2 minutes. serve over pasta.