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    1 pt. Eggplant, Tomato & Pepper Sauce


    Source of Recipe


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

    List of Ingredients




    1 medium eggplant
    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
    1 teaspoon sweetener -- honey, sugar etc

    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. Serve hot over cooked pasta.

    1 Point Per Serving; makes 3 1/2 cups; serves 7.


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    Per serving: 80 Calories (kcal); 1g Total Fat; (11% calories from fat); 3g Protein; 17g Carbohydrate; trace Cholesterol; 606mg Sodium
    Food Exchanges: 0 Grain Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

    NOTES : 7 1/2 cup servings.

 

 

 

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