Eggplant, Tomato And Pepper Sauce Recipe

Eggplant, Tomato And Pepper Sauce Recipe

Yield: 1 servings
Recipe by luhu.jp

Ingredients:
1: , (1 lb) medium eggplant
1 large: Red bell pepper, seeded, and
1 t: Salt,
-chopped, 1 1/4 cups
1 cup: Vegetable broth,
1/4 t: Crushed red pepper flakes,
3/4 cup: Chopped onion,
3 T: Tomato paste,
3 large: Garlic cloves, minced
1 t: Sweetener of your choice,
6: Ripe Roma tomatoes, chopped
-, honey, sugar, etc.
-, 2 cups

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. 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


Source from luhu.jp