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  Recipe Home » Misc » Eggplant Tomato & Pepper Sauce
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  Eggplant Tomato & Pepper Sauce
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 276
Ingredients:
1 (1 lb) medium eggplant
1 tsp Salt
1 cup Vegetable broth
3/4 cup Chopped onion
3 large Garlic cloves, minced
6 Ripe Roma tomatoes, chopped (2 cups)
1 large Red bell pepper, seeded, and chopped (1 1/4 cups)
1/4 tsp Crushed red pepper flakes
3 tbsp Tomato paste
1 tsp Sweetener of your choice (honey, sugar, etc.)
Instructions:
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. 3 1/2 cups; 7 1/2 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@springsboard.org (NANETTE BLANCHARD).
Fatfree Digest [Volume 8 Issue 52] June 13, 1994. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
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