Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat oven to 350ºf. bake the eggplant for 1 hour. when it is cool enough to handle, peel and chop coarsely. blend in the scallions, parsley, pepper, vinegar, and olive oil in the blender or food processor. put the mixture in a bowl and add the coarsely chopped eggplant and salt to taste. serve chilled or at room temperature with crackers, corn chips or tortilla chips.

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.