Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: . wash and dice the eggplants and soak them in salted water for half an hour. drain, dry and fry them in a little oil, until golden. keep the oil in the frying pan. place on a kitchen paper/towel to drain completely, then place them on a serving dish. go back to the oil and in the same pan fry the onions, add the tomatoesand the diced celery. season to taste. cook for about 15 min, then add the olives, diced, the caper, vinegar and sugar. cook for a further 10 min, stirring occasionally. pour the sauce over the eggplant.

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.