Eggplant, Tomato and Pepper Sauce

1 (1 pound) medium eggplant
1 tablespoon 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 teaspoon crushed red pepper flakes
3 tablespoons tomato paste
1 tablespoon 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.

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