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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini