Eggplant, tomato and pepper sauce

1 servings

Ingredients

Quantity Ingredient
1 (1 lb) medium eggplant
1 teaspoon Salt
1 cup Vegetable broth
¾ cup Chopped onion
3 larges Garlic cloves, minced
6 Ripe Roma tomatoes, chopped (2 cups)
1 large Red bell pepper, seeded, and chopped (1 1/4 cups)
¼ teaspoon Crushed red pepper flakes
3 tablespoons Tomato paste
1 teaspoon Sweetener of your choice (honey, sugar, etc.)

Directions

Peel and dice eggplant; place in medium bowl. Sprinkle with salt; toss well. Let stand at room temperature 15 minutes to soften. While eggplant softens, bring broth to a boil in large heavy saucepan over medium-high heat. Reduce heat: stir in onion and garlic. Simmer 3 minutes. Add tomatoes, bell pepper and red pepper flakes; simmer an additional 10 minutes, stirring occasionally. Drain eggplant in colander; rinse well. Add eggplant, tomato paste, an sweetener to sauce. Simmer 15 minutes or until thickened, stirring occasionally.

Serve hot over cooked pasta. 3½ cups; 7 ½ cup servings. (50 calories, 1 gram fat, 0 chol., 480 mg sodium) This recipe is adapted from Pillsbury Fast & Healthy, July/August 1994.

From: nanette.blanchard@... (NANETTE BLANCHARD).

Fatfree Digest [Volume 8 Issue 52] June 13, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

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