Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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