Name: Eggplant-Tomato Sauce
Ingredients: 1 md Eggplant (1 lb); 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.)

Sanctification, therefore, must be understood as being both definitive and progressive. In its definitive sense, it means that work of the Spirit whereby He causes us to die to sin, to be raised with Christ, and to be made new creatures. In its progressive sense, it must be understood as that work of the Spirit whereby He continually renews and transforms us into the likeness of Christ, enabling us to keep on growing in grace and to keep on perfecting our holiness.

Anthony Hoekema

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Grains		Digest, Fatfree	1	Servings

INGREDIENTS

1	md	Eggplant (1 lb)
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)
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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