Given the background description of some cooking related query, summarize the question into a title

Q: Help! I need to get a jar of pasta sauce open but can't seem to budge it. I've tried using a dishtowel, and running it under hot water, but the lid is still stuck. What else can I do to open this jar?

A: What is the best way to open a tightly fitted lid of a jar?
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Q: I'm planning on cooking an Asian style eggplant with garlic sauce soon. However, I am concerned (perhaps even paranoid) about getting the texture right. My goal is for the eggplant to be very soft ("melt in your mouth"). In the past, I've had eggplant turn tough and chewy when cooked. How can I make sure it turns out how I want?I don't typically salt my eggplant before cooking, because I don't find the taste to be unpleasantly bitter. Would that help?

A: How to prevent eggplant having a tough or rubbery texture
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Q: I have a Panasonic SD-ZB2512 bread maker and I like to use it to make pizza dough. It does a good enough job but only makes enough for one pizza at a time. Can I double the recipe? I'm pretty sure it would fit but worry the recipe might not be scale-able for other reasons. Would I be risking horrible dough or a damaged machine?

A:
Can I double the pizza dough recipe for my bread machine
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