| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | (1 lb) medium eggplant | |
| 1 | ts | Salt |
| 1 | c | Vegetable broth |
| 3/4 | c | Chopped onion |
| 3 | lg | Garlic cloves, minced |
| 6 | Ripe Roma tomatoes, chopped (2 cups) | |
| 1 | lg | Red bell pepper, seeded, and chopped (1 1/4 cups) |
| 1/4 | ts | Crushed red pepper flakes |
| 3 | tb | Tomato paste |
| 1 | ts | Sweetener of your choice (honey, sugar, etc.) |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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