Eggplant-Tomato Sauce
1 medium eggplant (1 lb)
1 teaspoon of salt
1 cup of vegetable broth
3/4 cup of 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 teaspoon of crushed red pepper flakes
3 tablespoons of tomato paste
1 teaspoon of sweetener of your choice (honey, sugar, etc.)
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 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)
From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD).
Fatfree Digest [Volume 8 Issue 58] June 19, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV : This recipe is adapted from Pillsbury Fast & Healthy, July/August 1994: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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