Recipe - Eggplant-Tomato Sauce

1 md Eggplant (1 lb)
1 teaspoon Salt
1 cup Vegetable broth
Three fourths cup Chopped onion
3 lg Garlic cloves, minced
6 Ripe Roma tomatoes, chopped
(2 cups)
1 lg Red bell pepper, seeded, and
Chopped (1 One fourth cups)
One fourth teaspoon Crushed red pepper flakes
3 tablespoon Tomato paste
1 teaspoon 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 mediumhigh
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 One half cups;
7 One half cup servings. (50 calories, 1 gram fat, 0 chol., 480 mg sodium)

From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD). Fatfree
Digest [Volume 8 Issue 58] June 19, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV

: This recipe is adapted from Pillsbury Fast & Healthy, July/August 1994:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip