| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
Digest, Fatfree |
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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