Eggplant~ tomato & pepper sauce

1 Servings

Ingredients

Quantity Ingredient
1 Medium eggplant
1 teaspoon Salt
1 cup Chicken broth
¾ cup Chopped onion
3 larges Cloves of garlic, minced
6 Ripe Roma tomatoes,
Chopped (2 cups)
1 large Red bell pepper, seeded,
Chopped (1 1/4 cup)
¼ teaspoon Crushed red pepper flakes
3 tablespoons Tomato paste*
1 teaspoon Honey

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 and honey to sauce.

Simmer 15 minutes or until thickened, stirring occasionally. Serve hot over cooked pasta, grilled fish or chicken. Makes 3½ cups of sauce.

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