Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Medium eggplant
1 ts Salt
1 c Chicken broth
3/4 c Chopped onion
3 lg Cloves of garlic, minced
6 Ripe Roma tomatoes,
Chopped (2 cups)
1 lg Red bell pepper, seeded,
Chopped (1 1/4 cup)
1/4 ts Crushed red pepper flakes
3 tb Tomato paste*
1 ts Honey

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 and honey to sauce.
Simmer 15 minutes or until thickened, stirring occasionally. Serve
hot over cooked pasta, grilled fish or chicken. Makes 3 1/2 cups of
sauce.

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