Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut unpeeled eggplant into 1 inch cubes. fry on all sides in 1/2 inch of salad oil. drain on paper towels. saute onion, celery and garlic in olive oil. add tomato paste and cook slowly for 10 minutes. add water and remaining ingredients. cook on low for at least 1 1/2 hours, stirring occasionally to keep from sticking. remove from heat and allow to cool slightly. you can store this in the refrigerator for up to one week, or process it in a water bath (per your canners canning instructions).

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.