Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat olive oil in a large non-reactive saucepan over medium heat. add the onions,peppers and the eggplant. saute 2 minutes add the garlic,oregano and chilies and continue to saute until softened. add the tomatoes and water and bring to a boil over high heat. reduce heat and simmer 35-40 minutes or until vegetables are tender. add the parmesan,basil,vinegar and bread cubes to soak into the soup and thicken the mixture before serving,about 10 minutes.

Target recipe: pre-heat oven to 400 degrees. spray baking pan with veg. oil. peel and slice eggplant 1/4". combine bread crumbs, parsley, parmesan cheese, salt and pepper. dip eggplant into egg then crumb mixture. place on baking sheet drizzle with olive oil and bake for 25 minutes. while the eggplant is cooking make some pasta and cook the cutlets in a skillet w/olive oil. dip in the egg/crumb mixture. before frying. place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer.