Date: Mon, 13 Jun 94 07:37:20 GMT
From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD)
This recipe is adapted from Pillsbury Fast & Healthy,
July/August 1994.
EGGPLANT, TOMATO AND PEPPER SAUCE
1 (1 lb) medium eggplant
1 tsp salt
1 cup vegetable broth
3/4 cup chopped onion
3 large garlic cloves, minced
6 ripe Roma tomatoes, chopped (2 cups)
1 large red bell pepper, seeded, and chopped (1 1/4 cups)
1/4 tsp crushed red pepper flakes
3 Tbsp tomato paste
1 tsp sweetener of your choice (honey, sugar, etc.)
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)
kwvegan vegan