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.