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Name: Eggplant, Tomato and Pepper Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 (1 lb) medium eggplant; 1 c Vegetable broth; 1/4 ts Crushed red pepper flakes; 1 lg Red bell pepper, seeded, and; 3 lg Garlic minced; 6 Ripe Roma tomatoes, chopped; 1 ts Sweetener of your choice; 1 ts Salt; 3 tb Tomato paste; 3/4 c Onions chopped

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INGREDIENTS

1 (1 lb) medium eggplant
1 c Vegetable broth
1/4 ts Crushed red pepper flakes
1 lg Red bell pepper, seeded, and
3 lg Garlic ; minced
6 Ripe Roma tomatoes, chopped
1 ts Sweetener of your choice
1 ts Salt
3 tb Tomato paste
3/4 c Onions ; chopped

Servings

INSTRUCTIONS

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) This recipe is adapted from Pillsbury Fast & Healthy, July/August 1994. From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD). Fatfree Digest [Volume 8 Issue 52] June 13, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Eggplant, Tomato and Pepper Sauce

1 (1 lb) medium eggplant
1 c Vegetable broth
1/4 ts Crushed red pepper flakes
1 lg Red bell pepper, seeded, and
3 lg Garlic minced
6 Ripe Roma tomatoes, chopped
1 ts Sweetener of your choice
1 ts Salt
3 tb Tomato paste
3/4 c Onions chopped

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)    This recipe is adapted from Pillsbury Fast & Healthy, July/August 1994.    From:    nanette.blanchard@springsboard.org (NANETTE BLANCHARD). Fatfree  Digest [Volume 8 Issue 52] June 13, 1994. Formatted by Sue Smith,  S.Smith34, TXFT40A@Prodigy.com using MMCONV    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (2985g)
Recipe Makes: 1 Servings

Calories: 334
Calories from Fat: 10 (3%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 11983.4mg		413 %
Potassium 1790.3mg		47 %
Total Carbohydrate 80.8g		24 %
	Dietary Fiber 10g	40 %
	Sugars, other 70.8g
Protein 9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 334

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