FatFree Home
FatFree Recipe Archive
More sauces recipes from FatFree

eggplant-tomato-sauce recipe

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.
 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