Email to Buny      

Sauce: Eggplant, Tomato & Pepper Sauce

Source of Recipe

Pillsbury Fast & Healthy, July/August 1994 (adapted)


List of Ingredients

1 medium eggplant
(original recipe called for 1 teaspoon salt)
1 cup vegetable broth
3/4 cup chopped onion -- minced
6 roma tomatoes -- chopped (2 cups)
1 large red bell pepper -- seeded and chopped
1/4 teaspoon crushed red pepper
3 tablespoons tomato paste, no salt added
1 teaspoon sweetener --


Recipe

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.

Yield: 3 1/2 cups