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| 1 | (1 lb) medium eggplant |
| 1 Teelöffel | salt |
| 1 Tasse | Vegetable broth |
| 3/4 Tasse | onion chopped |
| 3 gross | cloves garlic minced |
| 6 | Ripe Roma tomatoes, chopped (2 cups) |
| 1 gross | Red bell pepper, seeded, and chopped (1 1/4 cups) |
| 1/4 Teelöffel | red pepper crushed flakes |
| 3 Teelöffel | tomato paste |
| 1 Teelöffel | Sweetener of your choice (honey, sugar, etc.) |
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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
Smith, S.Smith34, TXFT40A@Prodigy. Com using Mmconv
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